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Foods, Vol. 8, Pages 416: Bioprospecting for Antithrombotic Polar Lipids from Salmon, Herring, and Boarfish By-Productshttp://www.mdpi.com/2304-8158/8/9/416
Marine polar lipids (PLs) have exhibited promising cardioprotection. In this study, marine by-products such as salmon heads (SHs), their brain, eyes and main optic nerves (SBEON), and head-remnants after SBEON removal (RemSH), as well as herring fillets (HFs), herring heads (HHs) and minced boarfish (MB), were evaluated as potential sustainable sources of such bioactive PLs. The antithrombotic bioactivities of PLs derived from these marine by-products were assessed for the first time in human platelets against platelet-activating factor (PAF), thrombin, collagen, and adenosine diphosphate (ADP), while their fatty acid composition was evaluated by gas chromatography&amp;ndash;mass spectrometry (GC-MS). PLs from all marine by-products tested possess strong antithrombotic activities against aggregation of human platelets induced by all platelet agonists tested. RemSH, SBEON, HHs, HFs, and MB exhibited strong anti-PAF effects, similar to those previously reported for salmon fillets. PLs from MB had the strongest anti-collagen effects and PLs from SHs and SBEON were the most active against thrombin and ADP. PLs from HHs had similar antithrombotic effects with those from HFs in all agonists. RemSH was less active in all agonists, suggesting that SBEON is the main source of bioactive PLs in SHs. All PLs were rich in omega-3 polyunsaturated fatty acids (&amp;omega;3PUFA), such as docosahexaenoic acid (DHA) and eicosapentaenoic (EPA) acid, with favourable low values of the &amp;omega;6/&amp;omega;3 ratio. Salmon, herring, and boarfish by-products are rich sources of bioactive marine PLs with potent antithrombotic and cardioprotective properties.Foods, Vol. 8, Pages 416: Bioprospecting for Antithrombotic Polar Lipids from Salmon, Herring, and Boarfish By-Products

Marine polar lipids (PLs) have exhibited promising cardioprotection. In this study, marine by-products such as salmon heads (SHs), their brain, eyes and main optic nerves (SBEON), and head-remnants after SBEON removal (RemSH), as well as herring fillets (HFs), herring heads (HHs) and minced boarfish (MB), were evaluated as potential sustainable sources of such bioactive PLs. The antithrombotic bioactivities of PLs derived from these marine by-products were assessed for the first time in human platelets against platelet-activating factor (PAF), thrombin, collagen, and adenosine diphosphate (ADP), while their fatty acid composition was evaluated by gas chromatography&amp;ndash;mass spectrometry (GC-MS). PLs from all marine by-products tested possess strong antithrombotic activities against aggregation of human platelets induced by all platelet agonists tested. RemSH, SBEON, HHs, HFs, and MB exhibited strong anti-PAF effects, similar to those previously reported for salmon fillets. PLs from MB had the strongest anti-collagen effects and PLs from SHs and SBEON were the most active against thrombin and ADP. PLs from HHs had similar antithrombotic effects with those from HFs in all agonists. RemSH was less active in all agonists, suggesting that SBEON is the main source of bioactive PLs in SHs. All PLs were rich in omega-3 polyunsaturated fatty acids (&amp;omega;3PUFA), such as docosahexaenoic acid (DHA) and eicosapentaenoic (EPA) acid, with favourable low values of the &amp;omega;6/&amp;omega;3 ratio. Salmon, herring, and boarfish by-products are rich sources of bioactive marine PLs with potent antithrombotic and cardioprotective properties.

]]>Bioprospecting for Antithrombotic Polar Lipids from Salmon, Herring, and Boarfish By-ProductsAlexandros TsouprasEoin O’KeeffeRonan LordanShane RedfernIoannis Zabetakisdoi: 10.3390/foods8090416Foods2019-09-15Foods2019-09-1589Article41610.3390/foods8090416http://www.mdpi.com/2304-8158/8/9/416Foods, Vol. 8, Pages 415: Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extractionhttp://www.mdpi.com/2304-8158/8/9/415
Hsian-tsao (Platostoma palustre Blume) is a traditional Taiwanese food. It is admired by many consumers, especially in summer, because of its aroma and taste. This study reports the analysis of the volatile components present in eight varieties of Hsian-tsao using headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled with gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). HS-SPME is a non-heating method, and the results show relatively true values of the samples during flavor isolation. However, it is a kind of headspace analysis that has the disadvantage of a lower detection ability to relatively higher molecular weight compounds; also, the data are not quantitative, but instead are used for comparison. The SDE method uses distillation 2 h for flavor isolation; therefore, it quantitatively identifies more volatile compounds in the samples while the samples withstand heating. Both methods were used in this study to investigate information about the samples. The results showed that Nongshi No. 1 had the highest total quantity of volatile components using HS-SPME, whereas SDE indicated that Taoyuan Mesona 1301 (TYM1301) had the highest volatile concentration. Using the two extraction methods, 120 volatile components were identified. Fifty-six volatile components were identified using HS-SPME, and the main volatile compounds were &amp;alpha;-pinene, &amp;beta;-pinene, and limonene. A total of 108 volatile components were identified using SDE, and the main volatile compounds were &amp;alpha;-bisabolol, &amp;beta;-caryophyllene, and caryophyllene oxide. Compared with SDE, HS-SPME sampling extracted a significantly higher amount of monoterpenes and had a poorer detection of less volatile compounds, such as sesquiterpenes, terpene alcohols, and terpene oxide.Foods, Vol. 8, Pages 415: Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction

Hsian-tsao (Platostoma palustre Blume) is a traditional Taiwanese food. It is admired by many consumers, especially in summer, because of its aroma and taste. This study reports the analysis of the volatile components present in eight varieties of Hsian-tsao using headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE) coupled with gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS). HS-SPME is a non-heating method, and the results show relatively true values of the samples during flavor isolation. However, it is a kind of headspace analysis that has the disadvantage of a lower detection ability to relatively higher molecular weight compounds; also, the data are not quantitative, but instead are used for comparison. The SDE method uses distillation 2 h for flavor isolation; therefore, it quantitatively identifies more volatile compounds in the samples while the samples withstand heating. Both methods were used in this study to investigate information about the samples. The results showed that Nongshi No. 1 had the highest total quantity of volatile components using HS-SPME, whereas SDE indicated that Taoyuan Mesona 1301 (TYM1301) had the highest volatile concentration. Using the two extraction methods, 120 volatile components were identified. Fifty-six volatile components were identified using HS-SPME, and the main volatile compounds were &amp;alpha;-pinene, &amp;beta;-pinene, and limonene. A total of 108 volatile components were identified using SDE, and the main volatile compounds were &amp;alpha;-bisabolol, &amp;beta;-caryophyllene, and caryophyllene oxide. Compared with SDE, HS-SPME sampling extracted a significantly higher amount of monoterpenes and had a poorer detection of less volatile compounds, such as sesquiterpenes, terpene alcohols, and terpene oxide.

]]>Analysis of Volatile Constituents in Platostoma palustre (Blume) Using Headspace Solid-Phase Microextraction and Simultaneous Distillation-Extraction Kung Chen Chao Wu Lin Chendoi: 10.3390/foods8090415Foods2019-09-14Foods2019-09-1489Article41510.3390/foods8090415http://www.mdpi.com/2304-8158/8/9/415Foods, Vol. 8, Pages 414: Triangular Test of Amanita Mushrooms by Using Electronic Nose and Sensory Panelhttp://www.mdpi.com/2304-8158/8/9/414
This work aims to advance understanding of the differentiation of mushroom species through electronic devices that use sensors of various technologies and techniques for pattern recognition, comparing mainly volatile substances that emanate from them. In this first phase, the capacity of human olfaction to differentiate between the smell released by different wild mushrooms of the genus Amanita was analyzed by means of a triangular sensory test, comparing later the data to those obtained for the same samples with an electronic nose in a similar test. The results, still very preliminary, encourage imagining the wide application that these techniques will have and the feedback that this application can suppose for the training of the sense of human olfaction.Foods, Vol. 8, Pages 414: Triangular Test of Amanita Mushrooms by Using Electronic Nose and Sensory Panel

This work aims to advance understanding of the differentiation of mushroom species through electronic devices that use sensors of various technologies and techniques for pattern recognition, comparing mainly volatile substances that emanate from them. In this first phase, the capacity of human olfaction to differentiate between the smell released by different wild mushrooms of the genus Amanita was analyzed by means of a triangular sensory test, comparing later the data to those obtained for the same samples with an electronic nose in a similar test. The results, still very preliminary, encourage imagining the wide application that these techniques will have and the feedback that this application can suppose for the training of the sense of human olfaction.

]]>Triangular Test of Amanita Mushrooms by Using Electronic Nose and Sensory Panel Portalo-Calero Arroyo Suárez Lozanodoi: 10.3390/foods8090414Foods2019-09-14Foods2019-09-1489Article41410.3390/foods8090414http://www.mdpi.com/2304-8158/8/9/414Foods, Vol. 8, Pages 413: Dynamic Changes in Post-Ingestive Sensations after Consumption of a Breakfast Meal High in Protein or Carbohydratehttp://www.mdpi.com/2304-8158/8/9/413
The obesity epidemic urges exploration of several parameters that play an important role in our eating behaviours. Post-ingestive sensations can provide a more comprehensive picture of the eating experience than mere satiety measurements. This study aimed to (1) quantify the dynamics of different post-ingestive sensations after food intake and (2) study the effect of protein and carbohydrate on hedonic and post-ingestive responses. Forty-eight participants (mean age 20.4) were served a breakfast meal high in protein (HighPRO) or high in carbohydrate (HighCHO) on two separate days using a randomised controlled crossover design. Post-ingestive sensations were measured every 30 min, for 3 h post intake using visual analogue scale (VAS). Results showed a significant main effect of time for all post-ingestive sensations. HighCHO induced higher hedonic responses compared to HighPRO, as well as higher ratings for post-ingestive sensations such as Satisfaction, Food joy, Overall wellbeing and Fullness. HighPRO, on the other hand, induced higher ratings for Sweet desire post intake. The development of sensations after a meal might be important for consumers&amp;rsquo; following food choices and for extra calorie intake. More detailed knowledge in this area could elucidate aspects of overeating and obesity.Foods, Vol. 8, Pages 413: Dynamic Changes in Post-Ingestive Sensations after Consumption of a Breakfast Meal High in Protein or Carbohydrate

The obesity epidemic urges exploration of several parameters that play an important role in our eating behaviours. Post-ingestive sensations can provide a more comprehensive picture of the eating experience than mere satiety measurements. This study aimed to (1) quantify the dynamics of different post-ingestive sensations after food intake and (2) study the effect of protein and carbohydrate on hedonic and post-ingestive responses. Forty-eight participants (mean age 20.4) were served a breakfast meal high in protein (HighPRO) or high in carbohydrate (HighCHO) on two separate days using a randomised controlled crossover design. Post-ingestive sensations were measured every 30 min, for 3 h post intake using visual analogue scale (VAS). Results showed a significant main effect of time for all post-ingestive sensations. HighCHO induced higher hedonic responses compared to HighPRO, as well as higher ratings for post-ingestive sensations such as Satisfaction, Food joy, Overall wellbeing and Fullness. HighPRO, on the other hand, induced higher ratings for Sweet desire post intake. The development of sensations after a meal might be important for consumers&amp;rsquo; following food choices and for extra calorie intake. More detailed knowledge in this area could elucidate aspects of overeating and obesity.

]]>Dynamic Changes in Post-Ingestive Sensations after Consumption of a Breakfast Meal High in Protein or CarbohydrateMette DuerlundBarbara Vad AndersenDerek Victor Byrnedoi: 10.3390/foods8090413Foods2019-09-14Foods2019-09-1489Article41310.3390/foods8090413http://www.mdpi.com/2304-8158/8/9/413Foods, Vol. 8, Pages 412: Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses”http://www.mdpi.com/2304-8158/8/9/412
Microbial characterization of two Italian traditional cheeses, Giuncata and Caciotta Leccese, was carried out, with the aim to isolate autochthonous bacterial strains to be used as starters to improve and standardize the quality of these cheeses. More than 400 bacterial isolates were found, using PCR-based identification, to belong to 12 species of the Streptococcus, Lactococcus, Lactobacillus, and Leuconostoc genera. The dominant strains were screened for antagonistic activity against pathogenic and spoilage bacteria and exopolysaccharide production, acidification, and proteolytic activity. Since Streptococcus macedonicus was found to be the most prevalent lactic acid bacteria species present in milk and in both types of cheese, the best performing strain of this species was successfully used, alone or in combination with a selected autochthonous Lactococcus lactis strain, in pilot-scale productions of Giuncata and Caciotta Leccese cheeses, respectively. The combined inoculums of selected autochthonous strains positively influenced the sensory characteristics of both Giuncata and Caciotta cheeses. Finally, the selected autochthonous cultures were enriched with a potentially probiotic Lactobacillus rhamnosus strain and successfully used in pilot-scale productions of these traditional cheeses. To the best of our knowledge, this is the first study reporting the use of an autochthonous S. macedonicus strain as a starter for the production of cheeses with added probiotics. In addition, the identification of the probiotic strain in the feces of healthy volunteers fed with the advanced traditional cheese proved its effectiveness as a carrier for the delivery of probiotics to the human body.Foods, Vol. 8, Pages 412: Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses”

Microbial characterization of two Italian traditional cheeses, Giuncata and Caciotta Leccese, was carried out, with the aim to isolate autochthonous bacterial strains to be used as starters to improve and standardize the quality of these cheeses. More than 400 bacterial isolates were found, using PCR-based identification, to belong to 12 species of the Streptococcus, Lactococcus, Lactobacillus, and Leuconostoc genera. The dominant strains were screened for antagonistic activity against pathogenic and spoilage bacteria and exopolysaccharide production, acidification, and proteolytic activity. Since Streptococcus macedonicus was found to be the most prevalent lactic acid bacteria species present in milk and in both types of cheese, the best performing strain of this species was successfully used, alone or in combination with a selected autochthonous Lactococcus lactis strain, in pilot-scale productions of Giuncata and Caciotta Leccese cheeses, respectively. The combined inoculums of selected autochthonous strains positively influenced the sensory characteristics of both Giuncata and Caciotta cheeses. Finally, the selected autochthonous cultures were enriched with a potentially probiotic Lactobacillus rhamnosus strain and successfully used in pilot-scale productions of these traditional cheeses. To the best of our knowledge, this is the first study reporting the use of an autochthonous S. macedonicus strain as a starter for the production of cheeses with added probiotics. In addition, the identification of the probiotic strain in the feces of healthy volunteers fed with the advanced traditional cheese proved its effectiveness as a carrier for the delivery of probiotics to the human body.

]]>Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses”Vincenzina FuscoGrazia Marina QueroPalmiro PoltronieriMaria MoreaFederico Baruzzidoi: 10.3390/foods8090412Foods2019-09-13Foods2019-09-1389Article41210.3390/foods8090412http://www.mdpi.com/2304-8158/8/9/412Foods, Vol. 8, Pages 411: Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris)http://www.mdpi.com/2304-8158/8/9/411
Industrial cooking of common octopus (Octopus vulgaris) under well-established procedures is advantageous for current consumers, which demand healthy and convenient food. This work aimed to evaluate the effect of industrial water boiling, without the addition of salt, on the nutritional profile of common octopus. True retentions (TRs) were calculated for essential nutrients and toxic elements. After boiling, the moisture content decreased, resulting in a concentration of other constituents (protein, fat, fatty acids, majority of amino acids, phosphorus, zinc, and iodine). High TRs were obtained for some essential nutrients: 90.2% (eicosapentaenoic acid, EPA), 89.1% (docosahexaenoic acid, DHA), &amp;ge;74.6% (indispensable amino acids, IAA), and 86.8% (iodine). In both raw and boiled octopus, polyunsaturated fatty acids (252.2 and 425.1 mg/100 g), leucine (940.1 and 1613.4 mg/100 g), glutamate (1971.5 and 3257.1 mg/100 g), sodium (393.3 and 332.5 mg/100 g), and zinc (12.6 and 16.6 mg/kg) were, respectively, the most abundant fatty acids, IAA, dispensable amino acids, macro, and micro elements. Cadmium, lead, and mercury levels found in boiled octopus were 0.02, 0.10, and 0.08 mg/kg, respectively. The consumption of 150 g (usual portion) of boiled octopus is advisable because it contributes to significant daily intakes of EPA+DHA (&amp;gt;100%), selenium (75.6%), and iodine (12.4%), and 25% of the daily adequate intake of sodium for adults.Foods, Vol. 8, Pages 411: Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris)

Industrial cooking of common octopus (Octopus vulgaris) under well-established procedures is advantageous for current consumers, which demand healthy and convenient food. This work aimed to evaluate the effect of industrial water boiling, without the addition of salt, on the nutritional profile of common octopus. True retentions (TRs) were calculated for essential nutrients and toxic elements. After boiling, the moisture content decreased, resulting in a concentration of other constituents (protein, fat, fatty acids, majority of amino acids, phosphorus, zinc, and iodine). High TRs were obtained for some essential nutrients: 90.2% (eicosapentaenoic acid, EPA), 89.1% (docosahexaenoic acid, DHA), &amp;ge;74.6% (indispensable amino acids, IAA), and 86.8% (iodine). In both raw and boiled octopus, polyunsaturated fatty acids (252.2 and 425.1 mg/100 g), leucine (940.1 and 1613.4 mg/100 g), glutamate (1971.5 and 3257.1 mg/100 g), sodium (393.3 and 332.5 mg/100 g), and zinc (12.6 and 16.6 mg/kg) were, respectively, the most abundant fatty acids, IAA, dispensable amino acids, macro, and micro elements. Cadmium, lead, and mercury levels found in boiled octopus were 0.02, 0.10, and 0.08 mg/kg, respectively. The consumption of 150 g (usual portion) of boiled octopus is advisable because it contributes to significant daily intakes of EPA+DHA (&amp;gt;100%), selenium (75.6%), and iodine (12.4%), and 25% of the daily adequate intake of sodium for adults.

]]>Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris) Oliveira Muniz Bandarra Castanheira Coelho Delgado Gonçalves Lourenço Motta Duarte Nunes Gonçalvesdoi: 10.3390/foods8090411Foods2019-09-12Foods2019-09-1289Article41110.3390/foods8090411http://www.mdpi.com/2304-8158/8/9/411Foods, Vol. 8, Pages 410: A Multifunctional Biosurfactant Extract Obtained From Corn Steep Water as Bactericide for Agrifood Industryhttp://www.mdpi.com/2304-8158/8/9/410
: The increase of crop production along with stricter requirements on food security have augmented the demand of new and eco-friendly bactericides. Most of the bactericides used at the moment consist of persistent organic substances, representing a risk for environmental and human health. For instance, agriculture bactericides used for crop protection includes copper-based, dithiocarbamate and amide bactericides, which are not biodegradable, resulting in the necessity of further research about the production of new active principles that attack microorganisms without producing any harmful effect on human health or environment. The biosurfactant extract evaluated in this work as a bactericide, is obtained from corn steep water, a residual stream of corn wet milling industry, which is fermented spontaneously by probiotic lactic acid bacteria that possess the capacity to produce biosurfactants. In previous works, it has been demonstrated that this biosurfactant extract is able to promote the growth of Lactobacillus casei in drinkable yogurts, though its antimicrobial activity against pathogenic strains has not been evaluated at the moment. The results obtained in this work have proved that this biosurfactant extract is effective as bactericide against Pseudomonas aeruginosa and Escherichia coli, at concentrations of 1 mg/mL, opening the door to its use in agrifood formulations for reducing the use of chemical pesticides and preservatives.Foods, Vol. 8, Pages 410: A Multifunctional Biosurfactant Extract Obtained From Corn Steep Water as Bactericide for Agrifood Industry

: The increase of crop production along with stricter requirements on food security have augmented the demand of new and eco-friendly bactericides. Most of the bactericides used at the moment consist of persistent organic substances, representing a risk for environmental and human health. For instance, agriculture bactericides used for crop protection includes copper-based, dithiocarbamate and amide bactericides, which are not biodegradable, resulting in the necessity of further research about the production of new active principles that attack microorganisms without producing any harmful effect on human health or environment. The biosurfactant extract evaluated in this work as a bactericide, is obtained from corn steep water, a residual stream of corn wet milling industry, which is fermented spontaneously by probiotic lactic acid bacteria that possess the capacity to produce biosurfactants. In previous works, it has been demonstrated that this biosurfactant extract is able to promote the growth of Lactobacillus casei in drinkable yogurts, though its antimicrobial activity against pathogenic strains has not been evaluated at the moment. The results obtained in this work have proved that this biosurfactant extract is effective as bactericide against Pseudomonas aeruginosa and Escherichia coli, at concentrations of 1 mg/mL, opening the door to its use in agrifood formulations for reducing the use of chemical pesticides and preservatives.

]]>A Multifunctional Biosurfactant Extract Obtained From Corn Steep Water as Bactericide for Agrifood Industry López-Prieto Vecino Rodríguez-López Moldes Cruzdoi: 10.3390/foods8090410Foods2019-09-12Foods2019-09-1289Article41010.3390/foods8090410http://www.mdpi.com/2304-8158/8/9/410Foods, Vol. 8, Pages 409: Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)http://www.mdpi.com/2304-8158/8/9/409
The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivated at four locations in Germany in the same year. The total protein content was equally influenced by location and wheat species, however, gliadin, glutenin and gluten contents were influenced more strongly by wheat species than location. Einkorn, emmer and spelt had higher protein and gluten contents than common wheat at all four locations. However, common wheat had higher glutenin contents than einkorn, emmer and spelt resulting in increasing ratios of gliadins to glutenins from common wheat (&amp;lt; 3.8) to spelt, emmer and einkorn (up to 12.1). With the knowledge that glutenin contents are suitable predictors for high baking volume, cultivars of einkorn, emmer and spelt with good predicted baking performance were identified. Finally, spelt, emmer and einkorn were found to have a higher nitrogen partial factor productivity than common and durum wheat making them promising crops for a more sustainable agriculture.Foods, Vol. 8, Pages 409: Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivated at four locations in Germany in the same year. The total protein content was equally influenced by location and wheat species, however, gliadin, glutenin and gluten contents were influenced more strongly by wheat species than location. Einkorn, emmer and spelt had higher protein and gluten contents than common wheat at all four locations. However, common wheat had higher glutenin contents than einkorn, emmer and spelt resulting in increasing ratios of gliadins to glutenins from common wheat (&amp;lt; 3.8) to spelt, emmer and einkorn (up to 12.1). With the knowledge that glutenin contents are suitable predictors for high baking volume, cultivars of einkorn, emmer and spelt with good predicted baking performance were identified. Finally, spelt, emmer and einkorn were found to have a higher nitrogen partial factor productivity than common and durum wheat making them promising crops for a more sustainable agriculture.

]]>Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat) Geisslitz Longin Scherf Koehlerdoi: 10.3390/foods8090409Foods2019-09-12Foods2019-09-1289Article40910.3390/foods8090409http://www.mdpi.com/2304-8158/8/9/409Foods, Vol. 8, Pages 408: Hypoallergenic and Low-Protein Ready-to-Feed (RTF) Infant Formula by High Pressure Pasteurization: A Novel Producthttp://www.mdpi.com/2304-8158/8/9/408
Infant milk formula (IMF) is designed to mimic the composition of human milk (9&amp;ndash;11 g protein/L); however, the standard protein content of IMF (15 g/L) is still a matter of controversy. In contrast to breastfed infants, excessive protein in IMF is associated with overweight and symptoms of metabolic syndrome in formula-fed infants. Moreover, the beta-lactoglobulin (&amp;beta;-Lg) content in cow milk is 3&amp;ndash;4 g/L, whereas it is not present in human milk. It is considered to be a major reason for cow milk allergy in infants. In this respect, to modify protein composition, increasing the ratio of alpha-lactalbumin (&amp;alpha;-Lac) to &amp;beta;-Lg would be a pragmatic approach to develop a hypoallergenic IMF with low protein content. Such a formula would ensure the necessary balance of essential amino acids, as 123 and 162 amino acid residues are available in &amp;alpha;-Lac and &amp;beta;-Lg, respectively. Hence, in this study, a pasteurized form of hypoallergenic and low-protein ready-to-feed (RTF) formula, a new product, is developed to retain heat-sensitive bioactives and other components. Therefore, the effects of high pressure processing (HPP) under 300&amp;ndash;600 MPa at approximately 20&amp;ndash;40 &amp;deg;C and HTST pasteurization (72 &amp;deg;C for 15 and 30 s) were investigated and compared. The highest ratio of &amp;alpha;-Lac to &amp;beta;-Lg was achieved after HPP (600 MPa for 5 min applied at 40.4 &amp;deg;C), which potentially explains the synergistic effect of HPP and heat on substantial denaturation of &amp;beta;-Lg, with significant retention of &amp;alpha;-Lac in reconstituted IMF. Industrial relevance: This investigation showed the potential production of a pasteurized RTF formula, a niche product, with a reduced amount of allergenic &amp;beta;-Lg.Foods, Vol. 8, Pages 408: Hypoallergenic and Low-Protein Ready-to-Feed (RTF) Infant Formula by High Pressure Pasteurization: A Novel Product

Infant milk formula (IMF) is designed to mimic the composition of human milk (9&amp;ndash;11 g protein/L); however, the standard protein content of IMF (15 g/L) is still a matter of controversy. In contrast to breastfed infants, excessive protein in IMF is associated with overweight and symptoms of metabolic syndrome in formula-fed infants. Moreover, the beta-lactoglobulin (&amp;beta;-Lg) content in cow milk is 3&amp;ndash;4 g/L, whereas it is not present in human milk. It is considered to be a major reason for cow milk allergy in infants. In this respect, to modify protein composition, increasing the ratio of alpha-lactalbumin (&amp;alpha;-Lac) to &amp;beta;-Lg would be a pragmatic approach to develop a hypoallergenic IMF with low protein content. Such a formula would ensure the necessary balance of essential amino acids, as 123 and 162 amino acid residues are available in &amp;alpha;-Lac and &amp;beta;-Lg, respectively. Hence, in this study, a pasteurized form of hypoallergenic and low-protein ready-to-feed (RTF) formula, a new product, is developed to retain heat-sensitive bioactives and other components. Therefore, the effects of high pressure processing (HPP) under 300&amp;ndash;600 MPa at approximately 20&amp;ndash;40 &amp;deg;C and HTST pasteurization (72 &amp;deg;C for 15 and 30 s) were investigated and compared. The highest ratio of &amp;alpha;-Lac to &amp;beta;-Lg was achieved after HPP (600 MPa for 5 min applied at 40.4 &amp;deg;C), which potentially explains the synergistic effect of HPP and heat on substantial denaturation of &amp;beta;-Lg, with significant retention of &amp;alpha;-Lac in reconstituted IMF. Industrial relevance: This investigation showed the potential production of a pasteurized RTF formula, a niche product, with a reduced amount of allergenic &amp;beta;-Lg.

]]>Hypoallergenic and Low-Protein Ready-to-Feed (RTF) Infant Formula by High Pressure Pasteurization: A Novel Product Wazed Fariddoi: 10.3390/foods8090408Foods2019-09-12Foods2019-09-1289Article40810.3390/foods8090408http://www.mdpi.com/2304-8158/8/9/408Foods, Vol. 8, Pages 407: Oxidative Stability of Stripped Soybean Oil during Accelerated Oxidation: Impact of Monoglyceride and Triglyceride—Structured Lipids Using DHA as sn-2 Acyl-Site Donorshttp://www.mdpi.com/2304-8158/8/9/407
The current work aimed to clarify the effects of four structured lipids, including monoglycerides with docosahexaenoic acid (2D-MAG), diacylglycerols with caprylic acid (1,3C-DAG), triglyceride with caprylic acid at sn-1,3 and DHA at sn-2 position (1,3C-2D-TAG) and caprylic triglyceride on the oxidative stability of stripped soybean oil (SSO). The results revealed that compared to the blank group of SSO, the oxidation induction period of the sample with 2 wt% 2D-MAG and that with 1,3C-DAG were delayed by 2&amp;ndash;3 days under accelerated oxidation conditions (50 &amp;deg;C), indicating that 2D-MAG and 1,3C-DAG prolonged the oxidation induction period of SSO. However, the inhibitory effect of &amp;alpha;-tocopherol on SSO oxidation was reduced by 2D-MAG after addition of 2D-MAG to SSO containing &amp;alpha;-tocopherol. 2D-MAG exhibited different antioxidative/pro-oxidative effects in the added/non-added antioxidants system. Compared to caprylic triglyceride, DHA at the sn-2 acyl site induced oxidation of structured lipids, thus further promoting the oxidation of SSO. The antioxidant was able to inhibit not only the oxidation of DHA in the SSO, but also the transesterification of sn-2 DHA to sn-1/sn-3 DHA in the structured lipid.Foods, Vol. 8, Pages 407: Oxidative Stability of Stripped Soybean Oil during Accelerated Oxidation: Impact of Monoglyceride and Triglyceride—Structured Lipids Using DHA as sn-2 Acyl-Site Donors

The current work aimed to clarify the effects of four structured lipids, including monoglycerides with docosahexaenoic acid (2D-MAG), diacylglycerols with caprylic acid (1,3C-DAG), triglyceride with caprylic acid at sn-1,3 and DHA at sn-2 position (1,3C-2D-TAG) and caprylic triglyceride on the oxidative stability of stripped soybean oil (SSO). The results revealed that compared to the blank group of SSO, the oxidation induction period of the sample with 2 wt% 2D-MAG and that with 1,3C-DAG were delayed by 2&amp;ndash;3 days under accelerated oxidation conditions (50 &amp;deg;C), indicating that 2D-MAG and 1,3C-DAG prolonged the oxidation induction period of SSO. However, the inhibitory effect of &amp;alpha;-tocopherol on SSO oxidation was reduced by 2D-MAG after addition of 2D-MAG to SSO containing &amp;alpha;-tocopherol. 2D-MAG exhibited different antioxidative/pro-oxidative effects in the added/non-added antioxidants system. Compared to caprylic triglyceride, DHA at the sn-2 acyl site induced oxidation of structured lipids, thus further promoting the oxidation of SSO. The antioxidant was able to inhibit not only the oxidation of DHA in the SSO, but also the transesterification of sn-2 DHA to sn-1/sn-3 DHA in the structured lipid.

]]>Oxidative Stability of Stripped Soybean Oil during Accelerated Oxidation: Impact of Monoglyceride and Triglyceride—Structured Lipids Using DHA as sn-2 Acyl-Site Donors Wang Xie Li Miao Wudoi: 10.3390/foods8090407Foods2019-09-12Foods2019-09-1289Article40710.3390/foods8090407http://www.mdpi.com/2304-8158/8/9/407Foods, Vol. 8, Pages 406: Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballshttp://www.mdpi.com/2304-8158/8/9/406
The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common suspect. Different formulations and cooking parameters of a processed meat product were evaluated for their capacity to induce lipid oxidation. Meatballs made of beef or pork, containing different concentrations of fat (10 or 20 g 100 g&amp;minus;1), salt (2 or 4 g 100 g&amp;minus;1), subjected to differing cooking types (pan or deep frying), and storage times (1, 7, and 14 days), were evaluated using thiobarbituric reactive substances (TBARS). The deep-fried meatball type most susceptible to oxidation was used as the model meat product for testing the lipid oxidation inhibiting capacity of 11 plant materials and extracts, in two concentrations (100 and 200 mg kg&amp;minus;1 gallic acid equivalent (GAE)), measured after 14 days of storage using TBARS. Summer savory lyophilized powder was the most efficient plant material, lowering lipid oxidation to 13.8% and 21.8% at the 200 and 100 mg kg&amp;minus;1 concentration, respectively, followed by a sea buckthorn leaf extract, lowering lipid oxidation to 22.9% at 100 mg kg&amp;minus;1, compared to the meatball without added antioxidants. The lipid oxidation was thus successfully reduced using these natural antioxidants.Foods, Vol. 8, Pages 406: Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs

The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common suspect. Different formulations and cooking parameters of a processed meat product were evaluated for their capacity to induce lipid oxidation. Meatballs made of beef or pork, containing different concentrations of fat (10 or 20 g 100 g&amp;minus;1), salt (2 or 4 g 100 g&amp;minus;1), subjected to differing cooking types (pan or deep frying), and storage times (1, 7, and 14 days), were evaluated using thiobarbituric reactive substances (TBARS). The deep-fried meatball type most susceptible to oxidation was used as the model meat product for testing the lipid oxidation inhibiting capacity of 11 plant materials and extracts, in two concentrations (100 and 200 mg kg&amp;minus;1 gallic acid equivalent (GAE)), measured after 14 days of storage using TBARS. Summer savory lyophilized powder was the most efficient plant material, lowering lipid oxidation to 13.8% and 21.8% at the 200 and 100 mg kg&amp;minus;1 concentration, respectively, followed by a sea buckthorn leaf extract, lowering lipid oxidation to 22.9% at 100 mg kg&amp;minus;1, compared to the meatball without added antioxidants. The lipid oxidation was thus successfully reduced using these natural antioxidants.

]]>Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked MeatballsStina C. M. BurriKajsa GranheimerMarine RémyAnders EkholmÅsa HåkanssonKimmo RumpunenEva Tornbergdoi: 10.3390/foods8090406Foods2019-09-12Foods2019-09-1289Article40610.3390/foods8090406http://www.mdpi.com/2304-8158/8/9/406Foods, Vol. 8, Pages 405: Control and Monitoring of Milk Renneting Using FT-NIR Spectroscopy as a Process Analytical Technology Toolhttp://www.mdpi.com/2304-8158/8/9/405
Failures in milk coagulation during cheese manufacturing can lead to decreased yield, anomalous behaviour of cheese during storage, significant impact on cheese quality and process wastes. This study proposes a Process Analytical Technology approach based on FT-NIR spectroscopy for milk renneting control during cheese manufacturing. Multivariate Curve Resolution optimized by Alternating Least Squares (MCR-ALS) was used for data analysis and development of Multivariate Statistical Process Control (MSPC) charts. Fifteen renneting batches were set up varying temperature (30, 35, 40 &amp;deg;C), milk pH (6.3, 6.5, 6.7), and fat content (0.1, 2.55, 5 g/100 mL). Three failure batches were also considered. The MCR-ALS models well described the coagulation processes (explained variance &amp;ge;99.93%; lack of fit &amp;lt;0.63%; standard deviation of the residuals &amp;lt;0.0067). The three identified MCR-ALS profiles described the main renneting phases. Different shapes and timing of concentration profiles were related to changes in temperature, milk pH, and fat content. The innovative implementation of MSPC charts based on T2 and Q statistics allowed the detection of coagulation failures from the initial phases of the process.Foods, Vol. 8, Pages 405: Control and Monitoring of Milk Renneting Using FT-NIR Spectroscopy as a Process Analytical Technology Tool

Failures in milk coagulation during cheese manufacturing can lead to decreased yield, anomalous behaviour of cheese during storage, significant impact on cheese quality and process wastes. This study proposes a Process Analytical Technology approach based on FT-NIR spectroscopy for milk renneting control during cheese manufacturing. Multivariate Curve Resolution optimized by Alternating Least Squares (MCR-ALS) was used for data analysis and development of Multivariate Statistical Process Control (MSPC) charts. Fifteen renneting batches were set up varying temperature (30, 35, 40 &amp;deg;C), milk pH (6.3, 6.5, 6.7), and fat content (0.1, 2.55, 5 g/100 mL). Three failure batches were also considered. The MCR-ALS models well described the coagulation processes (explained variance &amp;ge;99.93%; lack of fit &amp;lt;0.63%; standard deviation of the residuals &amp;lt;0.0067). The three identified MCR-ALS profiles described the main renneting phases. Different shapes and timing of concentration profiles were related to changes in temperature, milk pH, and fat content. The innovative implementation of MSPC charts based on T2 and Q statistics allowed the detection of coagulation failures from the initial phases of the process.

]]>Control and Monitoring of Milk Renneting Using FT-NIR Spectroscopy as a Process Analytical Technology ToolSilvia GrassiLorenzo StraniErnestina CasiraghiCristina Alampresedoi: 10.3390/foods8090405Foods2019-09-12Foods2019-09-1289Article40510.3390/foods8090405http://www.mdpi.com/2304-8158/8/9/405Foods, Vol. 8, Pages 404: Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Usehttp://www.mdpi.com/2304-8158/8/9/404
In this study, we characterize fructan extracts from five wild agave varieties at three ages to identify their potential use in the food industry. Physicochemical parameters (solids soluble total and pH), sugar content and fructan distribution profiles by high-performance anion-exchange chromatography (HPAEC) were evaluated. We found that the ages and variety influenced the carbohydrate content and also fructan dispersion. Two- to four-year-old plants exhibited the highest concentrations of free sugars and fructans, with a low apparent degree of polymerization (DPa) of ≤9 monomers, which highlights their potential use as prebiotics. Conversely, 10- to 12-year-old plants presented a low concentration of free sugars and fructans with a maximum DPa of 70 monomers, which can be used to obtain fractions with high, intermediate and low DPa. These fractions have a potential use in the food industry as prebiotic, soluble fibers, stabilizers and sweeteners, among others. The agave varieties Agave spp., Agave salmiana, and Agave atrovirens showed mainly fructooligosaccharides (FOSs). Due to the presence of these low molecular carbohydrates, prebiotics, fermented products and/or syrups could be obtained. A. salmiana spp. crassipina and Agave tequilana variety cenizo presented DPa ≤50 and DPa ≤70, respectively, which could be useful in the production of fructan fractions of different DPa. These fractions might be used as functional ingredients in the manufacture of a wide range of food products. Foods, Vol. 8, Pages 404: Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use

In this study, we characterize fructan extracts from five wild agave varieties at three ages to identify their potential use in the food industry. Physicochemical parameters (solids soluble total and pH), sugar content and fructan distribution profiles by high-performance anion-exchange chromatography (HPAEC) were evaluated. We found that the ages and variety influenced the carbohydrate content and also fructan dispersion. Two- to four-year-old plants exhibited the highest concentrations of free sugars and fructans, with a low apparent degree of polymerization (DPa) of ≤9 monomers, which highlights their potential use as prebiotics. Conversely, 10- to 12-year-old plants presented a low concentration of free sugars and fructans with a maximum DPa of 70 monomers, which can be used to obtain fractions with high, intermediate and low DPa. These fractions have a potential use in the food industry as prebiotic, soluble fibers, stabilizers and sweeteners, among others. The agave varieties Agave spp., Agave salmiana, and Agave atrovirens showed mainly fructooligosaccharides (FOSs). Due to the presence of these low molecular carbohydrates, prebiotics, fermented products and/or syrups could be obtained. A. salmiana spp. crassipina and Agave tequilana variety cenizo presented DPa ≤50 and DPa ≤70, respectively, which could be useful in the production of fructan fractions of different DPa. These fractions might be used as functional ingredients in the manufacture of a wide range of food products.

]]>Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial UsePamela I. Aldrete-HerreraMercedes G. LópezLuis Medina-TorresJuan A. Ragazzo-SánchezMontserrat Calderón-SantoyoMarisela González-ÁvilaRosa I. Ortiz-Basurtodoi: 10.3390/foods8090404Foods2019-09-12Foods2019-09-1289Article40410.3390/foods8090404http://www.mdpi.com/2304-8158/8/9/404Foods, Vol. 8, Pages 403: The Efficiency of Deoxynivalenol Degradation by Essential Oils under In Vitro Conditionshttp://www.mdpi.com/2304-8158/8/9/403
Essential oils (EOs) are complex natural products of plant origin and exhibit different desirable, e.g., antimicrobial properties. Their growth inhibition effect on the pathogenic fungi of the genus, Fusarium, which forms deoxynivalenol (DON), has been documented. DON is the most common contaminant of grains and their products, causing strong emetic effects after their consumption. The aim of the study was to investigate the ability of selected EOs to degrade DON under in vitro conditions, using various incubation terms. The impact of a different temperature, pH, incubation time, mycotoxin, and essential oil concentration was tested. The results indicate that the kind of EO influences the effectiveness of mycotoxin level reduction, and the most effective EOs were palmarosa and lemon oils. A higher reduction of DON content by EOs was achieved after 24 h of the experiment (up to 72%), at a pH range between 3 and 6 and a temperature of 20 &amp;deg;C. Moreover, the effect of various doses of white and pink grapefruit and palmarosa EOs (100 and 200 &amp;mu;L/mL) on toxin level reduction was observed. The experiment confirmed that the selected EOs may be effective in DON reduction, as previously documented in experiments with zearalenone.Foods, Vol. 8, Pages 403: The Efficiency of Deoxynivalenol Degradation by Essential Oils under In Vitro Conditions

Essential oils (EOs) are complex natural products of plant origin and exhibit different desirable, e.g., antimicrobial properties. Their growth inhibition effect on the pathogenic fungi of the genus, Fusarium, which forms deoxynivalenol (DON), has been documented. DON is the most common contaminant of grains and their products, causing strong emetic effects after their consumption. The aim of the study was to investigate the ability of selected EOs to degrade DON under in vitro conditions, using various incubation terms. The impact of a different temperature, pH, incubation time, mycotoxin, and essential oil concentration was tested. The results indicate that the kind of EO influences the effectiveness of mycotoxin level reduction, and the most effective EOs were palmarosa and lemon oils. A higher reduction of DON content by EOs was achieved after 24 h of the experiment (up to 72%), at a pH range between 3 and 6 and a temperature of 20 &amp;deg;C. Moreover, the effect of various doses of white and pink grapefruit and palmarosa EOs (100 and 200 &amp;mu;L/mL) on toxin level reduction was observed. The experiment confirmed that the selected EOs may be effective in DON reduction, as previously documented in experiments with zearalenone.

]]>The Efficiency of Deoxynivalenol Degradation by Essential Oils under In Vitro ConditionsAdam PerczakKrzysztof JuśDaniela GwiazdowskaKatarzyna MarchwińskaAgnieszka Waśkiewiczdoi: 10.3390/foods8090403Foods2019-09-11Foods2019-09-1189Article40310.3390/foods8090403http://www.mdpi.com/2304-8158/8/9/403Foods, Vol. 8, Pages 402: Simple and Efficient Green Extraction of Steviol Glycosides from Stevia rebaudiana Leaveshttp://www.mdpi.com/2304-8158/8/9/402
The food industry has currently shown great interest in alternative sweeteners to sugars with the aim of producing healthier products. In light of this, steviol glycosides are natural low-caloric sweeteners present in Stevia rebaudiana, which have additionally been described as bioactive components with potential therapeutic properties. In this work, a green method for the extraction of steviol glycosides from stevia leaves was optimized by applying a factorial screening design of five variables (time, temperature, agitation, grinding, and sample&amp;ndash;solvent ratio) and the subsequent response surface design of Box-Behnken. The optimized extraction method allows for the recovery of stevia sweeteners in a simple and efficient manner by using tap water as the extractant, without the application of an auxiliary energy source to reduce costs, thus representing an interesting strategy for their industrial-scale production.Foods, Vol. 8, Pages 402: Simple and Efficient Green Extraction of Steviol Glycosides from Stevia rebaudiana Leaves

The food industry has currently shown great interest in alternative sweeteners to sugars with the aim of producing healthier products. In light of this, steviol glycosides are natural low-caloric sweeteners present in Stevia rebaudiana, which have additionally been described as bioactive components with potential therapeutic properties. In this work, a green method for the extraction of steviol glycosides from stevia leaves was optimized by applying a factorial screening design of five variables (time, temperature, agitation, grinding, and sample&amp;ndash;solvent ratio) and the subsequent response surface design of Box-Behnken. The optimized extraction method allows for the recovery of stevia sweeteners in a simple and efficient manner by using tap water as the extractant, without the application of an auxiliary energy source to reduce costs, thus representing an interesting strategy for their industrial-scale production.

]]>Simple and Efficient Green Extraction of Steviol Glycosides from Stevia rebaudiana LeavesVerónica López-CarbónAna SayagoRaúl González-DomínguezÁngeles Fernández-Recamalesdoi: 10.3390/foods8090402Foods2019-09-11Foods2019-09-1189Article40210.3390/foods8090402http://www.mdpi.com/2304-8158/8/9/402Foods, Vol. 8, Pages 401: Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheesehttp://www.mdpi.com/2304-8158/8/9/401
The influence of calf (R1), kid (R2) and pig (R3) rennets on microbiota, biogenic amines (BAs) and &amp;gamma;-aminobutyric acid (GABA) accumulation in raw milk ewe&amp;rsquo;s cheeses was evaluated. Cheeses were investigated at different ripening times for their microbial composition, free amino acids (FAAs), BAs and GABA content. Moreover, the expression of tyrosine (tdc) and histidine (hdc) decarboxylases genes was evaluated by quantitative Real Time&amp;ndash;Polymerase Chain Reaction (qRT-PCR). Microbial counts showed similar values in all samples. Pig rennet were cheeses were characterized by higher proteolysis and the highest values of BAs. The BAs detected were putrescine, cadaverine and tyramine, while histamine was absent. qRT-PCR confirmed this data, in fact hdc gene was not upregulated, while tdc gene expression increased over time in agreement with the increasing content of tyramine and the highest fold changes were detected in R3 cheeses. GABA showed the highest concentration in R2 cheeses reaching a value of 672 mg/kg. These results showed that the accumulation of BAs and GABA in Pecorino di Farindola is influenced by ripening time and type of coagulant. Further studies are required to develop starter cultures to reduce BAs content and improve health characteristics of raw milk ewe&amp;rsquo;s cheeses.Foods, Vol. 8, Pages 401: Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese

The influence of calf (R1), kid (R2) and pig (R3) rennets on microbiota, biogenic amines (BAs) and &amp;gamma;-aminobutyric acid (GABA) accumulation in raw milk ewe&amp;rsquo;s cheeses was evaluated. Cheeses were investigated at different ripening times for their microbial composition, free amino acids (FAAs), BAs and GABA content. Moreover, the expression of tyrosine (tdc) and histidine (hdc) decarboxylases genes was evaluated by quantitative Real Time&amp;ndash;Polymerase Chain Reaction (qRT-PCR). Microbial counts showed similar values in all samples. Pig rennet were cheeses were characterized by higher proteolysis and the highest values of BAs. The BAs detected were putrescine, cadaverine and tyramine, while histamine was absent. qRT-PCR confirmed this data, in fact hdc gene was not upregulated, while tdc gene expression increased over time in agreement with the increasing content of tyramine and the highest fold changes were detected in R3 cheeses. GABA showed the highest concentration in R2 cheeses reaching a value of 672 mg/kg. These results showed that the accumulation of BAs and GABA in Pecorino di Farindola is influenced by ripening time and type of coagulant. Further studies are required to develop starter cultures to reduce BAs content and improve health characteristics of raw milk ewe&amp;rsquo;s cheeses.

]]>Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s CheeseRosanna TofaloGiorgia PerpetuiniNoemi BattistelliAlessia PepeAndrea IanniGiuseppe MartinoGiovanna Suzzidoi: 10.3390/foods8090401Foods2019-09-10Foods2019-09-1089Article40110.3390/foods8090401http://www.mdpi.com/2304-8158/8/9/401Foods, Vol. 8, Pages 400: Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulationshttp://www.mdpi.com/2304-8158/8/9/400
Microbiological, nutritional and bioactive properties of edible powders obtained from Acheta domesticus (house cricket) and Tenebrio molitor (mealworm) were investigated. Except for the enterobacteria, viable bacteria were at a higher concentration in mealworm flour. The diversity evaluation carried out using MiSeq Illumina that mainly identified Citrobacter and Enterobacteriaceae in mealworm powder and members of the Porphyromonadaceae family in house cricket powder. Enterococci were identified and characterized for their safety characteristics in terms of the absence of antibiotic resistance and virulence. Both powders represent a good source of proteins and lipids. The fatty acid profile of mealworm powder was characterized by the predominance of the monounsaturated fatty acids and house cricket powder by saturated fatty acids. The enzymatic hydrolysis produced the best results in terms of percentage of degree of hydrolysis with the enzyme Alcalase, and these data were confirmed by SDS-PAGE electrophoresis. Furthermore, the results showed that the protein hydrolysate of these powders produces a significant antioxidant power.Foods, Vol. 8, Pages 400: Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

Microbiological, nutritional and bioactive properties of edible powders obtained from Acheta domesticus (house cricket) and Tenebrio molitor (mealworm) were investigated. Except for the enterobacteria, viable bacteria were at a higher concentration in mealworm flour. The diversity evaluation carried out using MiSeq Illumina that mainly identified Citrobacter and Enterobacteriaceae in mealworm powder and members of the Porphyromonadaceae family in house cricket powder. Enterococci were identified and characterized for their safety characteristics in terms of the absence of antibiotic resistance and virulence. Both powders represent a good source of proteins and lipids. The fatty acid profile of mealworm powder was characterized by the predominance of the monounsaturated fatty acids and house cricket powder by saturated fatty acids. The enzymatic hydrolysis produced the best results in terms of percentage of degree of hydrolysis with the enzyme Alcalase, and these data were confirmed by SDS-PAGE electrophoresis. Furthermore, the results showed that the protein hydrolysate of these powders produces a significant antioxidant power.

Non-heading Chinese cabbage (Brassica rapa L. subsp. chinensis) is a widely consumed leafy vegetable by the rural people in South Africa. Traditional blanching methods (5%, 10% or 20% lemon juice solutions in steam, microwave treatments and hot water bath at 95 &amp;deg;C) on the changes of colour properties, phenolic metabolites, glucosinolates and antioxidant properties were investigated in this study. Blanching at 95 &amp;deg;C in 5% lemon juice solution maintained the chlorophyll content, reduced the difference in colour change ∆E, and increased the total phenolic content and the antioxidant activities (ferric reducing-antioxidant power assay (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assay). The highest concentration of kaempferol-dihexoside, kaempferol-sophoroside, kaempferol hexoside, and ferulic acid was noted in samples blanched in 5% lemon juice, at 95 &amp;deg;C. However, concentrations of kaempferol O-sophoroside-O-hexoside was highest in raw leaf samples. Supervised Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) and the UPLC-MS and chemometric approach showed the acid protocatechuoyl hexose unique marker identified responsible for the separation of the blanching treatments (5% lemon juice at 95&amp;deg; C) and raw leaves. However, other unidentified markers are also responsible for the separation of the two groups (the raw leaves and the hot water moist blanched samples) and these need to be identified. Blanching at 95 &amp;deg;C in 10% lemon solution significantly increased the glucosinolate sinigrin content. Overall blanching at 95 &amp;deg;C in 5% lemon juice solution can be recommended to preserve the functional compounds in Nightshade leaves.

]]>Effect of Moist Cooking Blanching on Colour, Phenolic Metabolites and Glucosinolate Content in Chinese Cabbage (Brassica rapa L. subsp. chinensis)Millicent G. ManagaFabienne RemizeCyrielle GarciaDharini Sivakumardoi: 10.3390/foods8090399Foods2019-09-08Foods2019-09-0889Article39910.3390/foods8090399http://www.mdpi.com/2304-8158/8/9/399Foods, Vol. 8, Pages 398: Lime (Citrus aurantifolia (Christm.) Swingle) Essential Oils: Volatile Compounds, Antioxidant Capacity, and Hypolipidemic Effecthttp://www.mdpi.com/2304-8158/8/9/398
Lime peels are mainly obtained from the byproducts of the juice manufacturing industry, which we obtained and used to extract essential oil (2.3%) in order to examine the antioxidant and hypolipidaemic effects. We identified 60 volatile compounds of lime essential oil (LEO) with GC/MS, of which the predominant constituents were limonene, &amp;gamma;-terpinene, and &amp;beta;-pinene. Lime essential oil was measured according to the DPPH assay and ABTS assay, with IC50 values of 2.36 mg/mL and 0.26 mg/mL, respectively. This study also explored the protective effects of LEO against lipid-induced hyperlipidemia in a rat model. Two groups of rats received oral LEO in doses of 0.74 g/100 g and 2.23 g/100 g with their diets. Eight weeks later, we found that the administration of LEO improved the serum total cholesterol, triglyceride, low-density lipoprotein cholesterol, alanine aminotransferase, and aspartate transaminase levels in the hyperlipidemic rats (p &amp;lt; 0.05). Simultaneously, the LEO improved the health of the rats in terms of obesity, atherogenic index, and fatty liver.Foods, Vol. 8, Pages 398: Lime (Citrus aurantifolia (Christm.) Swingle) Essential Oils: Volatile Compounds, Antioxidant Capacity, and Hypolipidemic Effect

Lime peels are mainly obtained from the byproducts of the juice manufacturing industry, which we obtained and used to extract essential oil (2.3%) in order to examine the antioxidant and hypolipidaemic effects. We identified 60 volatile compounds of lime essential oil (LEO) with GC/MS, of which the predominant constituents were limonene, &amp;gamma;-terpinene, and &amp;beta;-pinene. Lime essential oil was measured according to the DPPH assay and ABTS assay, with IC50 values of 2.36 mg/mL and 0.26 mg/mL, respectively. This study also explored the protective effects of LEO against lipid-induced hyperlipidemia in a rat model. Two groups of rats received oral LEO in doses of 0.74 g/100 g and 2.23 g/100 g with their diets. Eight weeks later, we found that the administration of LEO improved the serum total cholesterol, triglyceride, low-density lipoprotein cholesterol, alanine aminotransferase, and aspartate transaminase levels in the hyperlipidemic rats (p &amp;lt; 0.05). Simultaneously, the LEO improved the health of the rats in terms of obesity, atherogenic index, and fatty liver.

]]>Lime (Citrus aurantifolia (Christm.) Swingle) Essential Oils: Volatile Compounds, Antioxidant Capacity, and Hypolipidemic EffectLi-Yun LinCheng-Hung ChuangHsin-Chun ChenKai-Min Yangdoi: 10.3390/foods8090398Foods2019-09-07Foods2019-09-0789Article39810.3390/foods8090398http://www.mdpi.com/2304-8158/8/9/398Foods, Vol. 8, Pages 397: Nutrient Properties and Nuclear Magnetic Resonance-Based Metabonomic Analysis of Macrofungihttp://www.mdpi.com/2304-8158/8/9/397
Many delicious and nutritional macrofungi are widely distributed and used in East Asian regions, considered as edible and medicinal foods. In this study, 11 species of dried and fresh, edible and medicinal macrofungi, Ganoderma amboinense, Agaricus subrufescens, Dictyophora indusiata, Pleurotus sajor-caju, Pleurotus ostreatus, Pleurotus geesteranu, Hericium erinaceus, Stropharia rugosoannulata, Pleurotus sapidus, Antrodia camphorata, and Lentinus edodes (Berk.) Sing, were investigated to determine the content of their nutritional components, including proteins, fat, carbohydrates, trace minerals, coarse cellulose, vitamins, and amino acids. The amino acid patterns and similarity of macrofungi were distinguished through principal component analysis and hierarchical cluster analyses, respectively. A total of 103 metabolic small molecules of macrofungi were identified by nuclear magnetic resonance spectroscopy and were aggregated by heatmap. Moreover, the macrofungi were classified by principal component analysis based on these metabolites. The results show that carbohydrates and proteins are two main components, as well as the nutritional ingredients, that differ among various species and varied between fresh and dried macrofungi. The amino acid patterns in L. edodes and A. subrufescens were different compared with that of the other tested mushrooms.Foods, Vol. 8, Pages 397: Nutrient Properties and Nuclear Magnetic Resonance-Based Metabonomic Analysis of Macrofungi

Many delicious and nutritional macrofungi are widely distributed and used in East Asian regions, considered as edible and medicinal foods. In this study, 11 species of dried and fresh, edible and medicinal macrofungi, Ganoderma amboinense, Agaricus subrufescens, Dictyophora indusiata, Pleurotus sajor-caju, Pleurotus ostreatus, Pleurotus geesteranu, Hericium erinaceus, Stropharia rugosoannulata, Pleurotus sapidus, Antrodia camphorata, and Lentinus edodes (Berk.) Sing, were investigated to determine the content of their nutritional components, including proteins, fat, carbohydrates, trace minerals, coarse cellulose, vitamins, and amino acids. The amino acid patterns and similarity of macrofungi were distinguished through principal component analysis and hierarchical cluster analyses, respectively. A total of 103 metabolic small molecules of macrofungi were identified by nuclear magnetic resonance spectroscopy and were aggregated by heatmap. Moreover, the macrofungi were classified by principal component analysis based on these metabolites. The results show that carbohydrates and proteins are two main components, as well as the nutritional ingredients, that differ among various species and varied between fresh and dried macrofungi. The amino acid patterns in L. edodes and A. subrufescens were different compared with that of the other tested mushrooms.

]]>Nutrient Properties and Nuclear Magnetic Resonance-Based Metabonomic Analysis of MacrofungiDan LiuYu-Qing ChenXiao-Wei XiaoRu-Ting ZhongCheng-Feng YangBin LiuChao Zhaodoi: 10.3390/foods8090397Foods2019-09-07Foods2019-09-0789Article39710.3390/foods8090397http://www.mdpi.com/2304-8158/8/9/397Foods, Vol. 8, Pages 396: Extraction and Characterization of Self-Assembled Collagen Isolated from Grass Carp and Crucian Carphttp://www.mdpi.com/2304-8158/8/9/396
Collagens were extracted from grass carp skin (GCC), grass carp scales (GSC), and crucian carp skin (CCC) using an acid-enzyme combination method, and their characteristics and self-assembly properties were analyzed. Electrophoretic patterns characterized all three as type I collagens. An ultraviolet analysis identified the optimal wavelengths for collagen detection, while a Fourier transform infrared spectroscopy analysis confirmed the triple-helical structure of the collagens. The GCC, GSC, and CCC had denaturation temperatures of 39.75, 34.49, and 39.05 &amp;deg;C, respectively. All three were shown to self-assemble into fibrils at 30 &amp;deg;C in the presence of NaCl, but the fibril formation rate of CCC (40%) was slightly higher than those of GCC (28%) and GSC (27%). The GSC were shown to form a more strongly intertwined fibril network with a characteristic D-periodicity. The fish collagens extracted in this study have potential applications in the development of functionalized materials.Foods, Vol. 8, Pages 396: Extraction and Characterization of Self-Assembled Collagen Isolated from Grass Carp and Crucian Carp

Collagens were extracted from grass carp skin (GCC), grass carp scales (GSC), and crucian carp skin (CCC) using an acid-enzyme combination method, and their characteristics and self-assembly properties were analyzed. Electrophoretic patterns characterized all three as type I collagens. An ultraviolet analysis identified the optimal wavelengths for collagen detection, while a Fourier transform infrared spectroscopy analysis confirmed the triple-helical structure of the collagens. The GCC, GSC, and CCC had denaturation temperatures of 39.75, 34.49, and 39.05 &amp;deg;C, respectively. All three were shown to self-assemble into fibrils at 30 &amp;deg;C in the presence of NaCl, but the fibril formation rate of CCC (40%) was slightly higher than those of GCC (28%) and GSC (27%). The GSC were shown to form a more strongly intertwined fibril network with a characteristic D-periodicity. The fish collagens extracted in this study have potential applications in the development of functionalized materials.

]]>Extraction and Characterization of Self-Assembled Collagen Isolated from Grass Carp and Crucian CarpLi HeWenting LanYue WangSaeed AhmedYaowen Liudoi: 10.3390/foods8090396Foods2019-09-06Foods2019-09-0689Article39610.3390/foods8090396http://www.mdpi.com/2304-8158/8/9/396Foods, Vol. 8, Pages 395: Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Macerationhttp://www.mdpi.com/2304-8158/8/9/395
Agro-industry byproducts can still contain large amounts of phenolic compounds, and one of the richest sources are grape skins and seeds as grape pomace, both fermented (red winemaking) and unfermented (white winemaking). The residual polyphenolic content depends on various factors such as grape variety, vintage, and winemaking technique. In this work, four red grape varieties cultivated in northern Italy were studied: Albarossa, Barbera, Nebbiolo, and Uvalino. The work was aimed at studying the polyphenolic composition of skins and seeds from fresh grapes and from the corresponding pomace after fermentative maceration, to assess the actual importance of the varietal differences when processing winemaking byproducts for the extraction of phenolic compounds. The skin and seed extracts were prepared by solvent extraction with a 50% hydroalcoholic solution. The polyphenolic composition of all extracts was determined by spectrophotometry and high-performance liquid chromatography (HPLC); the content and the monomer composition of condensed tannins were determined by phloroglucinolysis; the antioxidant capacity was measured with the ABTS (2,2&amp;rsquo;-azinobis-(3-ethylbenzothiazoline-6- sulfonate)) method. The antioxidant capacity was higher for the seeds than for the skins, and it was positively correlated with the condensed tannins content. Significant differences in polyphenolic composition of fresh grape skins and seeds were observed between the different cultivars. In particular, Barbera and Albarossa skins were significantly distinguished from Nebbiolo and Uvalino skins for a higher content of anthocyanins and a lower content of vanillin-reactive flavans and condensed tannins; regarding seeds, Barbera and Albarossa had a lower content of vanillin-reactive flavans, proanthocyanidins, and condensed tannins than Nebbiolo and Uvalino. The winemaking process extracted the phenolic compounds to a different extent from skins and seeds, regardless of the cultivar. The differences between cultivars in the polyphenolic profile disappeared after fermentative maceration.Foods, Vol. 8, Pages 395: Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration

Agro-industry byproducts can still contain large amounts of phenolic compounds, and one of the richest sources are grape skins and seeds as grape pomace, both fermented (red winemaking) and unfermented (white winemaking). The residual polyphenolic content depends on various factors such as grape variety, vintage, and winemaking technique. In this work, four red grape varieties cultivated in northern Italy were studied: Albarossa, Barbera, Nebbiolo, and Uvalino. The work was aimed at studying the polyphenolic composition of skins and seeds from fresh grapes and from the corresponding pomace after fermentative maceration, to assess the actual importance of the varietal differences when processing winemaking byproducts for the extraction of phenolic compounds. The skin and seed extracts were prepared by solvent extraction with a 50% hydroalcoholic solution. The polyphenolic composition of all extracts was determined by spectrophotometry and high-performance liquid chromatography (HPLC); the content and the monomer composition of condensed tannins were determined by phloroglucinolysis; the antioxidant capacity was measured with the ABTS (2,2&amp;rsquo;-azinobis-(3-ethylbenzothiazoline-6- sulfonate)) method. The antioxidant capacity was higher for the seeds than for the skins, and it was positively correlated with the condensed tannins content. Significant differences in polyphenolic composition of fresh grape skins and seeds were observed between the different cultivars. In particular, Barbera and Albarossa skins were significantly distinguished from Nebbiolo and Uvalino skins for a higher content of anthocyanins and a lower content of vanillin-reactive flavans and condensed tannins; regarding seeds, Barbera and Albarossa had a lower content of vanillin-reactive flavans, proanthocyanidins, and condensed tannins than Nebbiolo and Uvalino. The winemaking process extracted the phenolic compounds to a different extent from skins and seeds, regardless of the cultivar. The differences between cultivars in the polyphenolic profile disappeared after fermentative maceration.

]]>Long-Chain Polyunsaturated Fatty Acids Are Associated with Blood Pressure and Hypertension over 10-Years in Black South African Adults Undergoing Nutritional TransitionManja M. ZecAletta E. SchutteCristian RicciJeannine BaumgartnerIolanthe M. KrugerCornelius M. Smutsdoi: 10.3390/foods8090394Foods2019-09-06Foods2019-09-0689Article39410.3390/foods8090394http://www.mdpi.com/2304-8158/8/9/394Foods, Vol. 8, Pages 393: Stability and Quality of Anthocyanin in Purple Sweet Potato Extractshttp://www.mdpi.com/2304-8158/8/9/393
Because of the high nutritional value of anthocyanin in purple sweet potatoes (TN57), the stability and quality of anthocyanin in purple sweet potatoes during and after the processing were investigated in this study. First of all, the extraction methods with different parameters, such as temperature, time, solid-liquid ratio, pH value, and solvent were employed to get better extraction efficiencies. After that, DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2&amp;prime;-azino-bis (3-ethylbenz thiazoline-6-sulphonic acid) were used to evaluate the anti-oxidation ability of the extracts. Lastly, the thermal degradation kinetics and photodegradation were used to obtain important degradation factors including the content of anthocyanin residue, degradation index (DI), color parameters, reaction rate (k), and chromatic aberration (&amp;Delta;E). We found that the extraction condition as using 60% ethanol with 1% citric acid under 80 &amp;deg;C for 40 min was optimal for purple sweet potatoes, which obtained antioxidant capacity as 333 &amp;mu;M TE DPPH, 376 &amp;mu;M TE ABTS+, and 593.6 &amp;mu;M TE ferric ion reducing antioxidant power (FRAP). The results indicate that the most important parameter for the stability of anthocyanin in the purple sweet potato extract (PSPAE) was the pH value rather than temperature. In addition, there was no significant difference in chromatic aberration between the light and dark storage conditions under 37 &amp;deg;C. Thus, PSPAE has the potential to be developed as health foods and drinks rich in anthocyanin.Foods, Vol. 8, Pages 393: Stability and Quality of Anthocyanin in Purple Sweet Potato Extracts

Because of the high nutritional value of anthocyanin in purple sweet potatoes (TN57), the stability and quality of anthocyanin in purple sweet potatoes during and after the processing were investigated in this study. First of all, the extraction methods with different parameters, such as temperature, time, solid-liquid ratio, pH value, and solvent were employed to get better extraction efficiencies. After that, DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS (2,2&amp;prime;-azino-bis (3-ethylbenz thiazoline-6-sulphonic acid) were used to evaluate the anti-oxidation ability of the extracts. Lastly, the thermal degradation kinetics and photodegradation were used to obtain important degradation factors including the content of anthocyanin residue, degradation index (DI), color parameters, reaction rate (k), and chromatic aberration (&amp;Delta;E). We found that the extraction condition as using 60% ethanol with 1% citric acid under 80 &amp;deg;C for 40 min was optimal for purple sweet potatoes, which obtained antioxidant capacity as 333 &amp;mu;M TE DPPH, 376 &amp;mu;M TE ABTS+, and 593.6 &amp;mu;M TE ferric ion reducing antioxidant power (FRAP). The results indicate that the most important parameter for the stability of anthocyanin in the purple sweet potato extract (PSPAE) was the pH value rather than temperature. In addition, there was no significant difference in chromatic aberration between the light and dark storage conditions under 37 &amp;deg;C. Thus, PSPAE has the potential to be developed as health foods and drinks rich in anthocyanin.

]]>Stability and Quality of Anthocyanin in Purple Sweet Potato ExtractsChin-Chia ChenChi LinMin-Hung ChenPo-Yuan Chiangdoi: 10.3390/foods8090393Foods2019-09-06Foods2019-09-0689Article39310.3390/foods8090393http://www.mdpi.com/2304-8158/8/9/393Foods, Vol. 8, Pages 392: Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assayshttp://www.mdpi.com/2304-8158/8/9/392
Nutraceutical activity of food is analysed to promote the healthy characteristics of diet where additives are highly used. Caramel is one of the most worldwide consumed additives and it is produced by heating natural carbohydrates. The aim of this study was to evaluate the food safety and the possible nutraceutical potential of caramel colour class IV (CAR). For this purpose, in vivo toxicity/antitoxicity, genotoxicity/antigenotoxicity and longevity assays were performed using the Drosophila melanogaster model. In addition, cytotoxicity, internucleosomal DNA fragmentation, single cell gel electrophoresis and methylation status assays were conducted in the in vitro HL-60 human leukaemia cell line. Our results reported that CAR was neither toxic nor genotoxic and showed antigenotoxic effects in Drosophila. Furthermore, CAR induced cytotoxicity and hipomethylated sat-&amp;alpha; repetitive element using HL-60 cell line. In conclusion, the food safety of CAR was demonstrated, since Lethal Dose 50 (LD50) was not reached in toxicity assay and any of the tested concentrations induced mutation rates higher than that of the concurrent control in D. melanogaster. On the other hand, CAR protected DNA from oxidative stress provided by hydrogen peroxide in Drosophila. Moreover, CAR showed chemopreventive activity and modified the methylation status of HL-60 cell line. Nevertheless, much more information about the mechanisms of gene therapies related to epigenetic modulation by food is necessary.Foods, Vol. 8, Pages 392: Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays

Nutraceutical activity of food is analysed to promote the healthy characteristics of diet where additives are highly used. Caramel is one of the most worldwide consumed additives and it is produced by heating natural carbohydrates. The aim of this study was to evaluate the food safety and the possible nutraceutical potential of caramel colour class IV (CAR). For this purpose, in vivo toxicity/antitoxicity, genotoxicity/antigenotoxicity and longevity assays were performed using the Drosophila melanogaster model. In addition, cytotoxicity, internucleosomal DNA fragmentation, single cell gel electrophoresis and methylation status assays were conducted in the in vitro HL-60 human leukaemia cell line. Our results reported that CAR was neither toxic nor genotoxic and showed antigenotoxic effects in Drosophila. Furthermore, CAR induced cytotoxicity and hipomethylated sat-&amp;alpha; repetitive element using HL-60 cell line. In conclusion, the food safety of CAR was demonstrated, since Lethal Dose 50 (LD50) was not reached in toxicity assay and any of the tested concentrations induced mutation rates higher than that of the concurrent control in D. melanogaster. On the other hand, CAR protected DNA from oxidative stress provided by hydrogen peroxide in Drosophila. Moreover, CAR showed chemopreventive activity and modified the methylation status of HL-60 cell line. Nevertheless, much more information about the mechanisms of gene therapies related to epigenetic modulation by food is necessary.

]]>Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro AssaysMarcos Mateo-FernándezPilar Alves-MartínezMercedes Del Río-CelestinoRafael FontTania Merinas-AmoÁngeles Alonso-Moragadoi: 10.3390/foods8090392Foods2019-09-05Foods2019-09-0589Article39210.3390/foods8090392http://www.mdpi.com/2304-8158/8/9/392Foods, Vol. 8, Pages 391: Seed Protein of Lentils: Current Status, Progress, and Food Applicationshttp://www.mdpi.com/2304-8158/8/9/391
Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.Foods, Vol. 8, Pages 391: Seed Protein of Lentils: Current Status, Progress, and Food Applications

Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.

]]>Seed Protein of Lentils: Current Status, Progress, and Food ApplicationsHamid KhazaeiMaya SubediMike NickersonCristina Martínez-VillaluengaJuana FriasAlbert Vandenbergdoi: 10.3390/foods8090391Foods2019-09-04Foods2019-09-0489Review39110.3390/foods8090391http://www.mdpi.com/2304-8158/8/9/391Foods, Vol. 8, Pages 390: In Vitro Production and Identification of Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Derived from Distilled Spent Grain Prolamin Isolatehttp://www.mdpi.com/2304-8158/8/9/390
Distilled spent grain (DSG), the biggest by-product of the Chinese liquor industry, is rich in protein (167.8 g/kg DSG dry weight (DW)). Accounting for 60% of the total protein, prolamins are isolated from dried DSG (DDSG). In this study, angiotensin-converting enzyme (ACE) inhibitory peptides were screened from the prolamin hydrolysates of DDSG using two independent active-directed separations, ultrafiltration and reversed phase high performance liquid chromatography (RP-HPLC) coupled with ACE inhibitory activity evaluation. Six novel ACE inhibitory peptides, AVQ, YPQ, NQL, AYLQ, VLPVLS, and VLPSLN, were successfully identified and quantified from the active RP-HPLC fractions. AVQ and YPQ exhibited the highest activity, having the concentration inducing 50% inhibition (IC50) values for ACE of 181.0 and 220.0 &amp;mu;M, respectively. It was observed that VLPVLS was the most abundant peptide (16.96 mg/g DW) in prolamins. The results indicated that prolamin hydrolysates from DDSG could be served as a source of ACE inhibitory peptides.Foods, Vol. 8, Pages 390: In Vitro Production and Identification of Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Derived from Distilled Spent Grain Prolamin Isolate

Distilled spent grain (DSG), the biggest by-product of the Chinese liquor industry, is rich in protein (167.8 g/kg DSG dry weight (DW)). Accounting for 60% of the total protein, prolamins are isolated from dried DSG (DDSG). In this study, angiotensin-converting enzyme (ACE) inhibitory peptides were screened from the prolamin hydrolysates of DDSG using two independent active-directed separations, ultrafiltration and reversed phase high performance liquid chromatography (RP-HPLC) coupled with ACE inhibitory activity evaluation. Six novel ACE inhibitory peptides, AVQ, YPQ, NQL, AYLQ, VLPVLS, and VLPSLN, were successfully identified and quantified from the active RP-HPLC fractions. AVQ and YPQ exhibited the highest activity, having the concentration inducing 50% inhibition (IC50) values for ACE of 181.0 and 220.0 &amp;mu;M, respectively. It was observed that VLPVLS was the most abundant peptide (16.96 mg/g DW) in prolamins. The results indicated that prolamin hydrolysates from DDSG could be served as a source of ACE inhibitory peptides.

]]>In Vitro Production and Identification of Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Derived from Distilled Spent Grain Prolamin IsolateDong WeiWenlai FanYan Xudoi: 10.3390/foods8090390Foods2019-09-04Foods2019-09-0489Article39010.3390/foods8090390http://www.mdpi.com/2304-8158/8/9/390Foods, Vol. 8, Pages 389: Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaveshttp://www.mdpi.com/2304-8158/8/9/389
The effects of dry processing and maturity on antioxidant activity, total phenolic content, total procyanidins, and identity of phenolic compounds in coffee leaves were evaluated. Fresh coffee leaves were tray-dried at 40 &amp;deg;C for 8 h before total phenolic content, total procyanidins, and antioxidant activity were analyzed. The drying process significantly (p &amp;lt; 0.05) improved the release of total phenolic content and total procyanidins compared with the fresh leaves. The results showed that the young leaves exposed to drying processes had the highest total phenolic content, total procyanidins, and DPPH radical scavenging activity. Therefore, the effect of different drying temperatures (30, 40, and 50 &amp;deg;C) in the young leaves were further analyzed. The results indicated that DPPH radical scavenging activity, total phenolic content, and total procyanidins were increasingly generated when exposed to an increase in drying temperatures, whereby the highest bioactivity was evident at 50 &amp;deg;C. The DPPH radical scavenging activity of the coffee leaf teas was significantly correlated with total phenolic content and total procyanidins. Identification of Coffea arabica L. bioactive compounds by LC-MS showed the presence of catechin or epicatechin, mangiferin or isomangiferin, procyanidin B, caffeoylquinic acids (CQA), caffeine, quercetin-3-O-glucoside, procyanidin C, rutin, and 3,4-diCQA. Coffea arabica L. leaf tea was confirmed to be a potential functional food rich in phenolic compounds with strong antioxidant activity.Foods, Vol. 8, Pages 389: Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves

The effects of dry processing and maturity on antioxidant activity, total phenolic content, total procyanidins, and identity of phenolic compounds in coffee leaves were evaluated. Fresh coffee leaves were tray-dried at 40 &amp;deg;C for 8 h before total phenolic content, total procyanidins, and antioxidant activity were analyzed. The drying process significantly (p &amp;lt; 0.05) improved the release of total phenolic content and total procyanidins compared with the fresh leaves. The results showed that the young leaves exposed to drying processes had the highest total phenolic content, total procyanidins, and DPPH radical scavenging activity. Therefore, the effect of different drying temperatures (30, 40, and 50 &amp;deg;C) in the young leaves were further analyzed. The results indicated that DPPH radical scavenging activity, total phenolic content, and total procyanidins were increasingly generated when exposed to an increase in drying temperatures, whereby the highest bioactivity was evident at 50 &amp;deg;C. The DPPH radical scavenging activity of the coffee leaf teas was significantly correlated with total phenolic content and total procyanidins. Identification of Coffea arabica L. bioactive compounds by LC-MS showed the presence of catechin or epicatechin, mangiferin or isomangiferin, procyanidin B, caffeoylquinic acids (CQA), caffeine, quercetin-3-O-glucoside, procyanidin C, rutin, and 3,4-diCQA. Coffea arabica L. leaf tea was confirmed to be a potential functional food rich in phenolic compounds with strong antioxidant activity.

]]>Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. LeavesSamuchaya NgamsukTzou-Chi HuangJue-Liang Hsudoi: 10.3390/foods8090389Foods2019-09-04Foods2019-09-0489Article38910.3390/foods8090389http://www.mdpi.com/2304-8158/8/9/389Foods, Vol. 8, Pages 388: Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Propertieshttp://www.mdpi.com/2304-8158/8/9/388
Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 &amp;deg;C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (&amp;sigma;0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, &amp;eta;120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-blended foods supplied to food-insecure regions.Foods, Vol. 8, Pages 388: Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties

Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 &amp;deg;C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (&amp;sigma;0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, &amp;eta;120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-blended foods supplied to food-insecure regions.

]]>Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution PropertiesAshwini V. ShevadeYvonne C. O’CallaghanNora M. O’BrienTom P. O’ConnorTimothy P. Guineedoi: 10.3390/foods8090388Foods2019-09-03Foods2019-09-0389Article38810.3390/foods8090388http://www.mdpi.com/2304-8158/8/9/388Foods, Vol. 8, Pages 387: Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Filmhttp://www.mdpi.com/2304-8158/8/9/387
Active packaging aims to prolong food’s shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food’s natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami’s lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol.Foods, Vol. 8, Pages 387: Evaluation of the Oxidative Status of Salami Packaged with an Active Whey Protein Film

Active packaging aims to prolong food’s shelf-life by directly interacting with the packaged food. This type of packaging is characterized by having the active agent incorporated into the package polymer, such as antioxidant additives, that will gradually migrate from the package polymer to the packed food and, consequently, delay food’s natural lipid oxidation. In this study, the efficiency of an active whey protein film incorporated with a rosemary extract on retarding the lipid oxidation of salami slices was evaluated. The lipid oxidation of the salami was measured by the thiobarbituric acid reactive substances (TBARS) assay and hexanal monitorization. Also, a sensory analysis on the salami packaged for 60 and 90 days was performed. The active film was able to delay the salami’s lipid oxidation for, at least, 30 days. The samples packaged with the active film revealed a bitter taste related to the rosemary extract and a bit sweet from the WP and the glycerol.

The present study evaluated the effects of dietary supplementation of spirulina on laying hens&amp;rsquo; performances: Eggs&amp;rsquo; physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet containing 0% (control), 1.5%, and 2.5% of spirulina for 6 weeks. Albumen height and consequently Haugh unit were significantly affected by dietary supplementation of spirulina (p &amp;lt; 0.05) and by weeks on diet (p &amp;lt; 0.05). This supplement did not affect (p &amp;gt; 0.05) egg yolk weight or height. However, spirulina increased egg yolk redness (a*) from 1.33 (C) to 12.67 (D1) and 16.19 (D2) and reduced (p &amp;lt; 0.05) the yellowness (b*) parameter from 62.1(C) to 58.17 (D1) and 55.87 (D2). Egg yolks from hens fed spirulina were darker, more red, and less yellow in color than egg yolks from hens fed the control-diet (p &amp;lt; 0.0001). However, spirulina did not affect (p &amp;gt; 0.05) egg yolks&amp;rsquo; total cholesterol concentration. In conclusion, a significant enhancement of egg yolk color was found in response to spirulina supplementation. Further investigations are needed to evaluate the impact of spirulina on egg yolks&amp;rsquo; fatty acids profile.

]]>Arthrospira Platensis (Spirulina) Supplementation on Laying Hens’ Performance: Eggs Physical, Chemical, and Sensorial QualitiesBesma OmriMarwen AmraouiArbi TarekMassimo LucariniAlessandra DurazzoNicola CiceroAntonello SantiniMounir Kamoundoi: 10.3390/foods8090386Foods2019-09-02Foods2019-09-0289Article38610.3390/foods8090386http://www.mdpi.com/2304-8158/8/9/386Foods, Vol. 8, Pages 385: Effects of Moisture, Temperature, and Salt Content on the Dielectric Properties of Pecan Kernels during Microwave and Radio Frequency Drying Processeshttp://www.mdpi.com/2304-8158/8/9/385
Dielectric properties of materials influence the interaction of electromagnetic fields with and are therefore important in designing effective dielectric heating processes. We investigated the dielectric properties (DPs) of pecan kernels between 10 and 3000 MHz using a Novocontrol broadband dielectric spectrometer in a temperature range of 5&amp;ndash;65 &amp;deg;C and a moisture content range of 10&amp;ndash;30% wet basis (wb) at three salt levels. The dielectric constant (&amp;epsilon;&amp;prime;) and loss factor (&amp;epsilon;&amp;Prime;) of the pecan kernels decreased significantly with increasing frequency in the radio frequency (RF) band, but gradually in the measured microwave (MW) band. The moisture content and temperature increase greatly contributed to the increase in the &amp;epsilon;&amp;prime; and &amp;epsilon;&amp;Prime; of samples, and &amp;epsilon;&amp;Prime; increased sharply with increasing salt strength. Quadratic polynomial models were established to simulate DPs as functions of temperature and moisture content at four frequencies (27, 40, 915, and 2450 MHz), with R2 &amp;gt; 0.94. The average penetration depth of pecan kernels in the RF band was greater than that in the MW band (238.17 &amp;plusmn; 21.78 cm vs. 15.23 &amp;plusmn; 7.36 cm; p &amp;lt; 0.01). Based on the measured DP data, the simulated and experimental temperature-time histories of pecan kernels at five moisture contents were compared within the 5 min RF heating period.Foods, Vol. 8, Pages 385: Effects of Moisture, Temperature, and Salt Content on the Dielectric Properties of Pecan Kernels during Microwave and Radio Frequency Drying Processes

Dielectric properties of materials influence the interaction of electromagnetic fields with and are therefore important in designing effective dielectric heating processes. We investigated the dielectric properties (DPs) of pecan kernels between 10 and 3000 MHz using a Novocontrol broadband dielectric spectrometer in a temperature range of 5&amp;ndash;65 &amp;deg;C and a moisture content range of 10&amp;ndash;30% wet basis (wb) at three salt levels. The dielectric constant (&amp;epsilon;&amp;prime;) and loss factor (&amp;epsilon;&amp;Prime;) of the pecan kernels decreased significantly with increasing frequency in the radio frequency (RF) band, but gradually in the measured microwave (MW) band. The moisture content and temperature increase greatly contributed to the increase in the &amp;epsilon;&amp;prime; and &amp;epsilon;&amp;Prime; of samples, and &amp;epsilon;&amp;Prime; increased sharply with increasing salt strength. Quadratic polynomial models were established to simulate DPs as functions of temperature and moisture content at four frequencies (27, 40, 915, and 2450 MHz), with R2 &amp;gt; 0.94. The average penetration depth of pecan kernels in the RF band was greater than that in the MW band (238.17 &amp;plusmn; 21.78 cm vs. 15.23 &amp;plusmn; 7.36 cm; p &amp;lt; 0.01). Based on the measured DP data, the simulated and experimental temperature-time histories of pecan kernels at five moisture contents were compared within the 5 min RF heating period.

]]>Effects of Moisture, Temperature, and Salt Content on the Dielectric Properties of Pecan Kernels during Microwave and Radio Frequency Drying ProcessesJigang ZhangMaoye LiJianghua ChengJiao WangZhien DingXiaolong YuanSumei ZhouXinmin Liudoi: 10.3390/foods8090385Foods2019-09-02Foods2019-09-0289Article38510.3390/foods8090385http://www.mdpi.com/2304-8158/8/9/385Foods, Vol. 8, Pages 384: Polyphenolic Characterization, Antioxidant, and Cytotoxic Activities of Mangifera indica Cultivars from Costa Ricahttp://www.mdpi.com/2304-8158/8/9/384
The phenolic profile of skin and flesh from Manifera indica main commercial cultivars (Keitt and Tommy Atkins) in Costa Rica was studied using ultra performance liquid chromatography coupled with high resolution mass spectrometry (UPLC-ESI-MS) on enriched phenolic extracts. A total of 71 different compounds were identified, including 32 gallates and gallotannins (of different polymerization degree, from galloyl hexose monomer up to decagalloyl hexoses and undecagalloyl hexoses); seven hydroxybenzophenone (maclurin and iriflophenone) derivatives, six xanthonoids (including isomangiferin and mangiferin derivatives); 11 phenolic acids (hydroxybenzoic and hydroxycinnamic acid derivatives); and eight flavonoids (rhamnetin and quercetin derivatives). The findings for T. Atkins skin constitute the first report of such a high number and diversity of compounds. Also, it is the first time that the presence of gallotannin decamers and undecamers are reported in the skin and flesh of Keitt cultivar and in T. Atkins skins. In addition, total phenolic content (TPC) was measured with high values especially for fruits&amp;rsquo; skins, with a TPC of 698.65 and 644.17 mg gallic acid equivalents/g extract, respectively, for Keitt and T. Atkins cultivars. Antioxidant potential using 2,2-diphenyl-1-picrylhidrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) methods were evaluated, with T. Atkins skin showing the best values for both DPPH (IC50 = 9.97 &amp;micro;g/mL) and ORAC (11.02 mmol TE/g extract). A significant negative correlation was found for samples between TPC and DPPH antioxidant values (r = &amp;minus;0.960, p &amp;lt; 0.05), as well as a significant positive correlation between TPC and ORAC (r = 0.910, p &amp;lt; 0.05) and between DPPH and ORAC antioxidant methods (r = 0.989, p &amp;lt; 0.05). Also, cytotoxicity was evaluated in gastric adenocarcinoma (AGS), hepatocarcinoma (HepG2), and colon adenocarcinoma (SW620), with T. Atkins skin showing the best results (IC50 = 138&amp;ndash;175 &amp;micro;g/mL). Finally, for AGS and SW 620 cell lines particularly, a high significant negative correlation was found between cytotoxic activity and gallotannins (r = &amp;minus;0.977 and r = &amp;minus;0.940, respectively) while for the HepG2 cell line, the highest significant negative correlation was found with xanthonoids compounds (r = &amp;minus;0.921).Foods, Vol. 8, Pages 384: Polyphenolic Characterization, Antioxidant, and Cytotoxic Activities of Mangifera indica Cultivars from Costa Rica

The phenolic profile of skin and flesh from Manifera indica main commercial cultivars (Keitt and Tommy Atkins) in Costa Rica was studied using ultra performance liquid chromatography coupled with high resolution mass spectrometry (UPLC-ESI-MS) on enriched phenolic extracts. A total of 71 different compounds were identified, including 32 gallates and gallotannins (of different polymerization degree, from galloyl hexose monomer up to decagalloyl hexoses and undecagalloyl hexoses); seven hydroxybenzophenone (maclurin and iriflophenone) derivatives, six xanthonoids (including isomangiferin and mangiferin derivatives); 11 phenolic acids (hydroxybenzoic and hydroxycinnamic acid derivatives); and eight flavonoids (rhamnetin and quercetin derivatives). The findings for T. Atkins skin constitute the first report of such a high number and diversity of compounds. Also, it is the first time that the presence of gallotannin decamers and undecamers are reported in the skin and flesh of Keitt cultivar and in T. Atkins skins. In addition, total phenolic content (TPC) was measured with high values especially for fruits&amp;rsquo; skins, with a TPC of 698.65 and 644.17 mg gallic acid equivalents/g extract, respectively, for Keitt and T. Atkins cultivars. Antioxidant potential using 2,2-diphenyl-1-picrylhidrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) methods were evaluated, with T. Atkins skin showing the best values for both DPPH (IC50 = 9.97 &amp;micro;g/mL) and ORAC (11.02 mmol TE/g extract). A significant negative correlation was found for samples between TPC and DPPH antioxidant values (r = &amp;minus;0.960, p &amp;lt; 0.05), as well as a significant positive correlation between TPC and ORAC (r = 0.910, p &amp;lt; 0.05) and between DPPH and ORAC antioxidant methods (r = 0.989, p &amp;lt; 0.05). Also, cytotoxicity was evaluated in gastric adenocarcinoma (AGS), hepatocarcinoma (HepG2), and colon adenocarcinoma (SW620), with T. Atkins skin showing the best results (IC50 = 138&amp;ndash;175 &amp;micro;g/mL). Finally, for AGS and SW 620 cell lines particularly, a high significant negative correlation was found between cytotoxic activity and gallotannins (r = &amp;minus;0.977 and r = &amp;minus;0.940, respectively) while for the HepG2 cell line, the highest significant negative correlation was found with xanthonoids compounds (r = &amp;minus;0.921).

]]>Polyphenolic Characterization, Antioxidant, and Cytotoxic Activities of Mangifera indica Cultivars from Costa RicaMirtha NavarroElizabeth ArnaezIleana MoreiraSilvia QuesadaGabriela AzofeifaKrissia WilhelmFelipe VargasPei Chendoi: 10.3390/foods8090384Foods2019-09-02Foods2019-09-0289Article38410.3390/foods8090384http://www.mdpi.com/2304-8158/8/9/384Foods, Vol. 8, Pages 381: Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flourshttp://www.mdpi.com/2304-8158/8/9/381
Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, &amp;alpha;-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed (controls) and extruded formulations. The fortification of rice-based extrudates with both legumes has a positive influence on both their bioactive compound content and their acceptability by consumers. The extruded formulations contained around twice as much (p &amp;lt; 0.05) total &amp;alpha;-galactosides than their unprocessed counterparts. Extrusion significantly reduced the phytic acid content (10%) and significantly increased the less phosphorylated forms (16%&amp;ndash;70%). After extrusion, the lectins and protease inhibitors were eliminated. The different phenolic compounds mostly increased (11%&amp;ndash;36%), notably in the formulations with carob fruit. The antioxidant activity and the different groups of phenols showed a positive correlation in the extrudates. All the experimental extrudates had higher amounts of bioactive compounds than the commercial extruded rice. Considering the amount of phytochemicals determined in the novel gluten-free extrudates and the scores of sensorial analysis, formulations containing 20%&amp;ndash;40% bean and 5% carob fruit could be adequate in promoting health-related functions, helping to increase pulse consumption, and allowing the food industry to satisfy consumers&amp;rsquo; requirement for functional foods.Foods, Vol. 8, Pages 381: Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours

Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, &amp;alpha;-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed (controls) and extruded formulations. The fortification of rice-based extrudates with both legumes has a positive influence on both their bioactive compound content and their acceptability by consumers. The extruded formulations contained around twice as much (p &amp;lt; 0.05) total &amp;alpha;-galactosides than their unprocessed counterparts. Extrusion significantly reduced the phytic acid content (10%) and significantly increased the less phosphorylated forms (16%&amp;ndash;70%). After extrusion, the lectins and protease inhibitors were eliminated. The different phenolic compounds mostly increased (11%&amp;ndash;36%), notably in the formulations with carob fruit. The antioxidant activity and the different groups of phenols showed a positive correlation in the extrudates. All the experimental extrudates had higher amounts of bioactive compounds than the commercial extruded rice. Considering the amount of phytochemicals determined in the novel gluten-free extrudates and the scores of sensorial analysis, formulations containing 20%&amp;ndash;40% bean and 5% carob fruit could be adequate in promoting health-related functions, helping to increase pulse consumption, and allowing the food industry to satisfy consumers&amp;rsquo; requirement for functional foods.

]]>Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit FloursClaudia ArribasBlanca CabellosCarmen CuadradoEva GuillamónMercedes M. Pedrosadoi: 10.3390/foods8090381Foods2019-09-02Foods2019-09-0289Article38110.3390/foods8090381http://www.mdpi.com/2304-8158/8/9/381Foods, Vol. 8, Pages 383: Bovine Milk Fats and Their Replacers in Baked Goods: A Reviewhttp://www.mdpi.com/2304-8158/8/9/383
Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.Foods, Vol. 8, Pages 383: Bovine Milk Fats and Their Replacers in Baked Goods: A Review

Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.

]]>Bovine Milk Fats and Their Replacers in Baked Goods: A ReviewZhiguang HuangLetitia StipkovitsHaotian ZhengLuca ServentiCharles S. Brennandoi: 10.3390/foods8090383Foods2019-09-02Foods2019-09-0289Review38310.3390/foods8090383http://www.mdpi.com/2304-8158/8/9/383Foods, Vol. 8, Pages 382: Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypeshttp://www.mdpi.com/2304-8158/8/9/382
Potatoes (Solanum tuberosum L.) are a good dietary source of carbohydrates in the form of digestible starch (DS) and resistant starch (RS). As increased RS content consumption can be associated with decreased chronic disease risk, breeding efforts have focused on identifying potato varieties with higher RS content, which requires high-throughput analysis of starch profiles. For this purpose, freeze drying of potatoes has been used but this approach leads to inaccurate RS values. The present study objective was to assess the starch content (RS, DS and total starch (TS)) of three cooked potato genotypes that were dried using freeze drying and innovative drying techniques (microwave vacuum drying, instant controlled pressure drop drying and conductive hydro-drying) relative to freshly cooked potato samples. Depending on the genotype, all drying methods showed one or more starch measures that were significantly different from freshly cooked values. The combination of ultrasound and infrared assisted conductive hydro-drying was the only method identified to be associated with accurate assessment of DS and TS content relative to fresh samples. The drying treatments were all generally associated with highly variable RS content relative to fresh controls. We conclude that freshly cooked samples must be used for selecting varieties with a high proportion of RS starch as drying of cooked potatoes leads to unreliable RS measurements.Foods, Vol. 8, Pages 382: Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato Genotypes

Potatoes (Solanum tuberosum L.) are a good dietary source of carbohydrates in the form of digestible starch (DS) and resistant starch (RS). As increased RS content consumption can be associated with decreased chronic disease risk, breeding efforts have focused on identifying potato varieties with higher RS content, which requires high-throughput analysis of starch profiles. For this purpose, freeze drying of potatoes has been used but this approach leads to inaccurate RS values. The present study objective was to assess the starch content (RS, DS and total starch (TS)) of three cooked potato genotypes that were dried using freeze drying and innovative drying techniques (microwave vacuum drying, instant controlled pressure drop drying and conductive hydro-drying) relative to freshly cooked potato samples. Depending on the genotype, all drying methods showed one or more starch measures that were significantly different from freshly cooked values. The combination of ultrasound and infrared assisted conductive hydro-drying was the only method identified to be associated with accurate assessment of DS and TS content relative to fresh samples. The drying treatments were all generally associated with highly variable RS content relative to fresh controls. We conclude that freshly cooked samples must be used for selecting varieties with a high proportion of RS starch as drying of cooked potatoes leads to unreliable RS measurements.

]]>Effect of Non-Conventional Drying Methods on In Vitro Starch Digestibility Assessment of Cooked Potato GenotypesChristina E. LarderVahid BaeghbaliCeleste PilonMichèle M. IskandarDanielle J. DonnellySebastian PachecoStephane GodboutMichael O. NgadiStan Kubowdoi: 10.3390/foods8090382Foods2019-09-02Foods2019-09-0289Article38210.3390/foods8090382http://www.mdpi.com/2304-8158/8/9/382Foods, Vol. 8, Pages 380: Pulsed Light treatment below a Critical Fluence (3.82 J/cm2) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solutionhttp://www.mdpi.com/2304-8158/8/9/380
Pulsed light (PL) is one of the most promising non-thermal technologies used in food preservation and processing. Its application results in reduction of microbial load as well as influences the quality of food. The data about the impact of PL on bioactive compounds is ambiguous, therefore the aim of this study was to analyze the effect of PL treatment of a gallic acid aqueous solution&amp;mdash;as a model system of phenolic abundant liquid food matrices. The effect of PL treatment was evaluated based on colour, phenolic content concentration and antioxidant activity measured by DPPH assay using a design of experiments approach. The PL fluence (which is the cumulative energy input) was varied by varying the pulse frequency and time. Using Response Surface Methodology, prediction models were developed for the effect of fluence on gallic acid properties. It was demonstrated that PL can modify the optical properties of gallic acid and cause reactions and degradation of gallic acid. However, application of PL did not significantly alter the overall quality of the model gallic acid solution at low fluence levels. Cluster analysis revealed that below 3.82 J/cm2, changes in gallic acid were minimal, and this fluence level could be used as the critical level for food process design aiming to minimize nutrient loss.Foods, Vol. 8, Pages 380: Pulsed Light treatment below a Critical Fluence (3.82 J/cm2) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solution

Pulsed light (PL) is one of the most promising non-thermal technologies used in food preservation and processing. Its application results in reduction of microbial load as well as influences the quality of food. The data about the impact of PL on bioactive compounds is ambiguous, therefore the aim of this study was to analyze the effect of PL treatment of a gallic acid aqueous solution&amp;mdash;as a model system of phenolic abundant liquid food matrices. The effect of PL treatment was evaluated based on colour, phenolic content concentration and antioxidant activity measured by DPPH assay using a design of experiments approach. The PL fluence (which is the cumulative energy input) was varied by varying the pulse frequency and time. Using Response Surface Methodology, prediction models were developed for the effect of fluence on gallic acid properties. It was demonstrated that PL can modify the optical properties of gallic acid and cause reactions and degradation of gallic acid. However, application of PL did not significantly alter the overall quality of the model gallic acid solution at low fluence levels. Cluster analysis revealed that below 3.82 J/cm2, changes in gallic acid were minimal, and this fluence level could be used as the critical level for food process design aiming to minimize nutrient loss.

]]>Pulsed Light treatment below a Critical Fluence (3.82 J/cm2) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) SolutionArtur WiktorRonit MandalAnika SinghAnubhav Pratap Singhdoi: 10.3390/foods8090380Foods2019-09-01Foods2019-09-0189Article38010.3390/foods8090380http://www.mdpi.com/2304-8158/8/9/380Foods, Vol. 8, Pages 379: Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoahttp://www.mdpi.com/2304-8158/8/9/379
The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attaining the adequate intake values proposed by the FAO (Food and Agriculture Organization) and/or EFSA (European Food Safety Authority) for suitable maintenance and improvement of the population&amp;rsquo;s health. Bakery products made with white, red or black royal quinoa significantly improved the contribution to an adequate intake of polyunsaturated fatty acids (linoleic and linolenic acids) and dietary fibre, which produced an improvement in the soluble/insoluble fibre ratio. There was also an increase in the contribution to the average requirement of Fe and Zn, although the increase in the phytate/mineral ratio would make absorption of them more difficult. Inclusion of flour obtained from the three quinoas studied slightly improved the protein quality of the products that were prepared and positively affected the reduction in their glycaemic index.Foods, Vol. 8, Pages 379: Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa

The use of quinoa could be a strategy for the nutritional improvement of bakery products. The inclusion of this pseudocereal, with its suitable balance of carbohydrates, proteins, lipids and minerals, could contribute to attaining the adequate intake values proposed by the FAO (Food and Agriculture Organization) and/or EFSA (European Food Safety Authority) for suitable maintenance and improvement of the population&amp;rsquo;s health. Bakery products made with white, red or black royal quinoa significantly improved the contribution to an adequate intake of polyunsaturated fatty acids (linoleic and linolenic acids) and dietary fibre, which produced an improvement in the soluble/insoluble fibre ratio. There was also an increase in the contribution to the average requirement of Fe and Zn, although the increase in the phytate/mineral ratio would make absorption of them more difficult. Inclusion of flour obtained from the three quinoas studied slightly improved the protein quality of the products that were prepared and positively affected the reduction in their glycaemic index.

]]>Development of Healthy, Nutritious Bakery Products by Incorporation of QuinoaJaime Ballester-SánchezM. Carmen Millán-LinaresM. Teresa Fernández-EspinarClaudia Monika Harosdoi: 10.3390/foods8090379Foods2019-09-01Foods2019-09-0189Article37910.3390/foods8090379http://www.mdpi.com/2304-8158/8/9/379Foods, Vol. 8, Pages 378: Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Conditionhttp://www.mdpi.com/2304-8158/8/9/378
One of the most important problems in the winemaking field is the increase of ethanol content in wine. Wines with high ethanol level negatively affect wine flavor and human health. In this study, we evaluated the use of a selected strain of Metschnikowia pulcherrima in immobilized form and under different aeration conditions, to reduce the ethanol content evaluating the volatile profile of the resulting wines. In a preliminary screening the best conditions regarding free/immobilized cells, static/aerated fermentation and inoculation level were identified. Bench-Top fermentation trials with different aeration conditions showed that the use of M. pulcherrima selected strain with aeration flow of 20 mL/L/min during the first 72 h of fermentation, led an ethanol reduction of 1.38% (v/v) in comparison with Saccharomyces cerevisiae control strain. The analytical profile of the resulting wines did not show any negative feature. Indeed, the concentration of ethyl acetate, that above its sensory threshold impacts negatively the wine sensory profile, was found at an acceptable level. On the other hand, an increase in the concentration of significant fruity and flower compounds was found.Foods, Vol. 8, Pages 378: Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition

One of the most important problems in the winemaking field is the increase of ethanol content in wine. Wines with high ethanol level negatively affect wine flavor and human health. In this study, we evaluated the use of a selected strain of Metschnikowia pulcherrima in immobilized form and under different aeration conditions, to reduce the ethanol content evaluating the volatile profile of the resulting wines. In a preliminary screening the best conditions regarding free/immobilized cells, static/aerated fermentation and inoculation level were identified. Bench-Top fermentation trials with different aeration conditions showed that the use of M. pulcherrima selected strain with aeration flow of 20 mL/L/min during the first 72 h of fermentation, led an ethanol reduction of 1.38% (v/v) in comparison with Saccharomyces cerevisiae control strain. The analytical profile of the resulting wines did not show any negative feature. Indeed, the concentration of ethyl acetate, that above its sensory threshold impacts negatively the wine sensory profile, was found at an acceptable level. On the other hand, an increase in the concentration of significant fruity and flower compounds was found.

]]>Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration ConditionLaura CanonicoFrancesca ComitiniMaurizio Cianidoi: 10.3390/foods8090378Foods2019-09-01Foods2019-09-0189Article37810.3390/foods8090378http://www.mdpi.com/2304-8158/8/9/378Foods, Vol. 8, Pages 377: Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loadshttp://www.mdpi.com/2304-8158/8/9/377
The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with sugar powder), based on their traditional and modified recipes. Modification of the yeast dough recipe consisted of replacing wheat flour (type 500) with whole-wheat flour (type 2000). Energy value and the composition of basic nutrients were assessed for every tested dish. The study was conducted on 50 people with an average age of 21.7 &amp;plusmn; 1.1 years, and an average body mass index of 21.2 &amp;plusmn; 2.0 kg/m2. The GI of the analysed food products depended on the total carbohydrate content, dietary fibre content, water content, and energy value. Modification of yeast food products by replacing wheat flour (type 500) with whole-wheat flour (type 2000) contributed to the reduction of their GI and GL values, respectively.Foods, Vol. 8, Pages 377: Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads

The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with sugar powder), based on their traditional and modified recipes. Modification of the yeast dough recipe consisted of replacing wheat flour (type 500) with whole-wheat flour (type 2000). Energy value and the composition of basic nutrients were assessed for every tested dish. The study was conducted on 50 people with an average age of 21.7 &amp;plusmn; 1.1 years, and an average body mass index of 21.2 &amp;plusmn; 2.0 kg/m2. The GI of the analysed food products depended on the total carbohydrate content, dietary fibre content, water content, and energy value. Modification of yeast food products by replacing wheat flour (type 500) with whole-wheat flour (type 2000) contributed to the reduction of their GI and GL values, respectively.

]]>Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and LoadsEwa RaczkowskaKarolina ŁoźnaMaciej BienkiewiczKarolina JurczokMonika Bronkowskadoi: 10.3390/foods8090377Foods2019-09-01Foods2019-09-0189Article37710.3390/foods8090377http://www.mdpi.com/2304-8158/8/9/377Foods, Vol. 8, Pages 376: Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa (Acca sellowiana)http://www.mdpi.com/2304-8158/8/9/376
The present study determined the chemical composition, bioactive compounds and biological properties of Australian grown feijoa (Acca sellowiana), including whole fruit with peel, fruit peel and pulp, in order to assess the nutritional quality and antimicrobial activity of this emerging subtropical fruit. Polyphenolic compounds and vitamins were determined by UHPLC-PDA-MS/MS, showing that the feijoa fruit not only contains high amounts of antioxidant flavonoids, but is also a valuable source of vitamin C (63 mg/100 g FW (fresh weight)) and pantothenic acid (0.2 mg/100 g FW). Feijoa fruit is also a good source of dietary fibre (6.8 g/100 g FW) and potassium (255 mg/100 g FW). The edible fruit peel possesses significantly (p &amp;lt; 0.05) higher amounts of antioxidant flavonoids and vitamin C than the fruit pulp. This is most likely the reason for the observed strong antimicrobial activity of the peel-extracts against a wide-range of food-spoilage microorganism. The consumption of feijoa fruit can deliver a considerable amount of bioactive compounds such as vitamin C, flavonoids and fibre, and therefore, may contribute to a healthy diet. Furthermore, the potential use of feijoa-peel as a natural food perseverative needs to be investigated in follow-up studies.Foods, Vol. 8, Pages 376: Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa (Acca sellowiana)

The present study determined the chemical composition, bioactive compounds and biological properties of Australian grown feijoa (Acca sellowiana), including whole fruit with peel, fruit peel and pulp, in order to assess the nutritional quality and antimicrobial activity of this emerging subtropical fruit. Polyphenolic compounds and vitamins were determined by UHPLC-PDA-MS/MS, showing that the feijoa fruit not only contains high amounts of antioxidant flavonoids, but is also a valuable source of vitamin C (63 mg/100 g FW (fresh weight)) and pantothenic acid (0.2 mg/100 g FW). Feijoa fruit is also a good source of dietary fibre (6.8 g/100 g FW) and potassium (255 mg/100 g FW). The edible fruit peel possesses significantly (p &amp;lt; 0.05) higher amounts of antioxidant flavonoids and vitamin C than the fruit pulp. This is most likely the reason for the observed strong antimicrobial activity of the peel-extracts against a wide-range of food-spoilage microorganism. The consumption of feijoa fruit can deliver a considerable amount of bioactive compounds such as vitamin C, flavonoids and fibre, and therefore, may contribute to a healthy diet. Furthermore, the potential use of feijoa-peel as a natural food perseverative needs to be investigated in follow-up studies.

]]>Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa (Acca sellowiana)Anh Dao Thi PhanMridusmita ChalihaYasmina SultanbawaMichael E. Netzeldoi: 10.3390/foods8090376Foods2019-09-01Foods2019-09-0189Article37610.3390/foods8090376http://www.mdpi.com/2304-8158/8/9/376Foods, Vol. 8, Pages 375: Main Health-Promoting Compounds Response to Long-Term Freezer Storage and Different Thawing Methods in Frozen Broccoli Floretshttp://www.mdpi.com/2304-8158/8/9/375
The effects of long-term freezer storage and different defrosting methods on the retention of glucosinolates, vitamin C, and total phenols in frozen broccoli florets were investigated in the present study. Frozen broccoli florets were stored in a freezer at &amp;minus;20 &amp;deg;C for 165 days or subjected to defrosting by three different house-hold thawing methods (water, air, and refrigerator defrosting). Results showed that all glucosinolates were well preserved, while vitamin C and total phenols were reduced by less than 12% and 19% of the control, respectively, during the storage. Besides, refrigerator and air defrosting were better than water defrosting in glucosinolates retention, and refrigerator defrosting was the best in vitamin C preservation. No difference was observed in reserving phenolic compounds among the three methods. In conclusion, long-term freezer storage is an excellent way to preserve broccoli florets, and refrigerator defrosting is the best way to maintain the nutritional compounds in frozen broccoli florets.Foods, Vol. 8, Pages 375: Main Health-Promoting Compounds Response to Long-Term Freezer Storage and Different Thawing Methods in Frozen Broccoli Florets

The effects of long-term freezer storage and different defrosting methods on the retention of glucosinolates, vitamin C, and total phenols in frozen broccoli florets were investigated in the present study. Frozen broccoli florets were stored in a freezer at &amp;minus;20 &amp;deg;C for 165 days or subjected to defrosting by three different house-hold thawing methods (water, air, and refrigerator defrosting). Results showed that all glucosinolates were well preserved, while vitamin C and total phenols were reduced by less than 12% and 19% of the control, respectively, during the storage. Besides, refrigerator and air defrosting were better than water defrosting in glucosinolates retention, and refrigerator defrosting was the best in vitamin C preservation. No difference was observed in reserving phenolic compounds among the three methods. In conclusion, long-term freezer storage is an excellent way to preserve broccoli florets, and refrigerator defrosting is the best way to maintain the nutritional compounds in frozen broccoli florets.

]]>Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in YogurtsDimitra DimitrellouPanagiotis KandylisYiannis Kourkoutasdoi: 10.3390/foods8090374Foods2019-09-01Foods2019-09-0189Article37410.3390/foods8090374http://www.mdpi.com/2304-8158/8/9/374Foods, Vol. 8, Pages 373: Evaluation of Lignan Compound Content and Bioactivity of Raw Omija and Sugared Omija in Serum of Sprague Dawley Rathttp://www.mdpi.com/2304-8158/8/9/373
This study evaluated the lignan contents of raw omija (R) and sugared omija (S), byproducts discarded after the use of raw omija, by HPLC and determined their bioactivity by feeding rats R and S for eight weeks. S retained 63% more lignan than R. Body weight gains in the raw omija-fed group (RO) and sugared omija-fed group (SO) decreased significantly compared to that of the control group (CON, p &amp;lt; 0.05). Glucose and aspartate aminotransferase levels in the serum of the experimental groups were lower than those in CON, especially in SO (p &amp;lt; 0.05). The amount of atrial natriuretic peptide in RO decreased significantly compared to that in CON (p &amp;lt; 0.05). The renin activity in RO increased and that in SO decreased compared to the same in CON (p &amp;gt; 0.05). Therefore, it was suggested that sugared omija contains lignan compounds and potentially contributes to bioactivity in that it decreases blood glucose levels and blood pressure.Foods, Vol. 8, Pages 373: Evaluation of Lignan Compound Content and Bioactivity of Raw Omija and Sugared Omija in Serum of Sprague Dawley Rat

This study evaluated the lignan contents of raw omija (R) and sugared omija (S), byproducts discarded after the use of raw omija, by HPLC and determined their bioactivity by feeding rats R and S for eight weeks. S retained 63% more lignan than R. Body weight gains in the raw omija-fed group (RO) and sugared omija-fed group (SO) decreased significantly compared to that of the control group (CON, p &amp;lt; 0.05). Glucose and aspartate aminotransferase levels in the serum of the experimental groups were lower than those in CON, especially in SO (p &amp;lt; 0.05). The amount of atrial natriuretic peptide in RO decreased significantly compared to that in CON (p &amp;lt; 0.05). The renin activity in RO increased and that in SO decreased compared to the same in CON (p &amp;gt; 0.05). Therefore, it was suggested that sugared omija contains lignan compounds and potentially contributes to bioactivity in that it decreases blood glucose levels and blood pressure.

]]>Evaluation of Lignan Compound Content and Bioactivity of Raw Omija and Sugared Omija in Serum of Sprague Dawley RatSung-Hyun HwaSu-Jung YeonGo-Eun HongWon-Young ChoHa-Jung LeeJi-Han KimChi-Ho Leedoi: 10.3390/foods8090373Foods2019-09-01Foods2019-09-0189Article37310.3390/foods8090373http://www.mdpi.com/2304-8158/8/9/373Foods, Vol. 8, Pages 372: Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategieshttp://www.mdpi.com/2304-8158/8/9/372
Microbial multidrug resistance (MDR) is a growing threat to public health mostly because it makes the fight against microorganisms that cause lethal infections ever less effective. Thus, the surveillance on MDR microorganisms has recently been strengthened, taking into account the control of antibiotic abuse as well as the mechanisms underlying the transfer of antibiotic genes (ARGs) among microbiota naturally occurring in the environment. Indeed, ARGs are not only confined to pathogenic bacteria, whose diffusion in the clinical field has aroused serious concerns, but are widespread in saprophytic bacterial communities such as those dominating the food industry. In particular, fresh dairy products can be considered a reservoir of Pseudomonas spp. resistome, potentially transmittable to consumers. Milk and fresh dairy cheeses products represent one of a few &amp;ldquo;hubs&amp;rdquo; where commensal or opportunistic pseudomonads frequently cohabit together with food microbiota and hazard pathogens even across their manufacturing processes. Pseudomonas spp., widely studied for food spoilage effects, are instead underestimated for their possible impact on human health. Recent evidences have highlighted that non-pathogenic pseudomonads strains (P. fluorescens, P. putida) are associated with some human diseases, but are still poorly considered in comparison to the pathogen P. aeruginosa. In addition, the presence of ARGs, that can be acquired and transmitted by horizontal genetic transfer, further increases their risk and the need to be deeper investigated. Therefore, this review, starting from the general aspects related to the physiological traits of these spoilage microorganisms from fresh dairy products, aims to shed light on the resistome of cheese-related pseudomonads and their genomic background, current methods and advances in the prediction tools for MDR detection based on genomic sequences, possible implications for human health, and the affordable strategies to counteract MDR spread.Foods, Vol. 8, Pages 372: Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control Strategies

Microbial multidrug resistance (MDR) is a growing threat to public health mostly because it makes the fight against microorganisms that cause lethal infections ever less effective. Thus, the surveillance on MDR microorganisms has recently been strengthened, taking into account the control of antibiotic abuse as well as the mechanisms underlying the transfer of antibiotic genes (ARGs) among microbiota naturally occurring in the environment. Indeed, ARGs are not only confined to pathogenic bacteria, whose diffusion in the clinical field has aroused serious concerns, but are widespread in saprophytic bacterial communities such as those dominating the food industry. In particular, fresh dairy products can be considered a reservoir of Pseudomonas spp. resistome, potentially transmittable to consumers. Milk and fresh dairy cheeses products represent one of a few &amp;ldquo;hubs&amp;rdquo; where commensal or opportunistic pseudomonads frequently cohabit together with food microbiota and hazard pathogens even across their manufacturing processes. Pseudomonas spp., widely studied for food spoilage effects, are instead underestimated for their possible impact on human health. Recent evidences have highlighted that non-pathogenic pseudomonads strains (P. fluorescens, P. putida) are associated with some human diseases, but are still poorly considered in comparison to the pathogen P. aeruginosa. In addition, the presence of ARGs, that can be acquired and transmitted by horizontal genetic transfer, further increases their risk and the need to be deeper investigated. Therefore, this review, starting from the general aspects related to the physiological traits of these spoilage microorganisms from fresh dairy products, aims to shed light on the resistome of cheese-related pseudomonads and their genomic background, current methods and advances in the prediction tools for MDR detection based on genomic sequences, possible implications for human health, and the affordable strategies to counteract MDR spread.

]]>Antibiotic Resistant Pseudomonas Spp. Spoilers in Fresh Dairy Products: An Underestimated Risk and the Control StrategiesLaura QuintieriFrancesca FanelliLeonardo Caputodoi: 10.3390/foods8090372Foods2019-09-01Foods2019-09-0189Review37210.3390/foods8090372http://www.mdpi.com/2304-8158/8/9/372Foods, Vol. 8, Pages 371: Detection of Salmonella in Food Matrices, from Conventional Methods to Recent Aptamer-Sensing Technologieshttp://www.mdpi.com/2304-8158/8/9/371
Rapid detection of the foodborne pathogen Salmonella in food processing is of crucial importance to prevent food outbreaks and to ensure consumer safety. Detection and quantification of Salmonella species in food samples is routinely performed using conventional culture-based techniques, which are labor intensive, involve well-trained personnel, and are unsuitable for on-site and high-throughput analysis. To overcome these drawbacks, many research teams have developed alternative methods like biosensors, and more particularly aptasensors, were a nucleic acid is used as biorecognition element. The increasing interest in these devices is related to their high specificity, convenience, and relative rapid response. This review aims to present the advances made in these last years in the development of biosensors for the detection and the quantification of Salmonella, highlighting applications on meat from the chicken food chain.Foods, Vol. 8, Pages 371: Detection of Salmonella in Food Matrices, from Conventional Methods to Recent Aptamer-Sensing Technologies

Rapid detection of the foodborne pathogen Salmonella in food processing is of crucial importance to prevent food outbreaks and to ensure consumer safety. Detection and quantification of Salmonella species in food samples is routinely performed using conventional culture-based techniques, which are labor intensive, involve well-trained personnel, and are unsuitable for on-site and high-throughput analysis. To overcome these drawbacks, many research teams have developed alternative methods like biosensors, and more particularly aptasensors, were a nucleic acid is used as biorecognition element. The increasing interest in these devices is related to their high specificity, convenience, and relative rapid response. This review aims to present the advances made in these last years in the development of biosensors for the detection and the quantification of Salmonella, highlighting applications on meat from the chicken food chain.

]]>Detection of Salmonella in Food Matrices, from Conventional Methods to Recent Aptamer-Sensing TechnologiesNathalie PanielThierry Noguerdoi: 10.3390/foods8090371Foods2019-09-01Foods2019-09-0189Review37110.3390/foods8090371http://www.mdpi.com/2304-8158/8/9/371Foods, Vol. 8, Pages 370: Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Productshttp://www.mdpi.com/2304-8158/8/9/370
Muesli bars are consumed by 16% of children, and 7.5% of adults, and are classified as discretionary in Australian Dietary Guidelines, containing &amp;ldquo;higher fat and added sugars&amp;rdquo; compared with core food choices. This study aimed to provide a nutritional overview of grain-based muesli bars, comparing data from 2019 with 2015. An audit of muesli bars, grain-based bars, and oat slices was undertaken in January 2019 (excluding fruit, nut, nutritional supplement, and breakfast bars) from the four major supermarkets in metropolitan Sydney. Mean and standard deviation was calculated for all nutrients on-pack, including whole grain per serve and per 100g. Health Star Rating (HSR) was calculated if not included on-pack. Of all bars (n = 165), 63% were &amp;le; 600 kJ (268&amp;ndash;1958 kJ), 12% were low in saturated fat, 56% were a source of dietary fibre, and none were low in sugar. Two-thirds (66%) were whole grain (&amp;ge;8 g/serve), with an average of 10 g/serve, 16% of the 48 g Daily Target Intake. HSR featured on 63% of bars (average 3.2), with an overall HSR of 2.7. Compared to 2015, mean sugars declined (26.6 g to 23.7 g/100 g; p &amp;lt; 0.001), and 31% more bars were whole grain (109 up from 60 bars). Although categorised as discretionary, there were significant nutrient differences across grain-based muesli bars. Clearer classification within policy initiatives, including HSR, may assist consumers in choosing products high in whole grain and fibre at the supermarket shelf.Foods, Vol. 8, Pages 370: Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket Products

Muesli bars are consumed by 16% of children, and 7.5% of adults, and are classified as discretionary in Australian Dietary Guidelines, containing &amp;ldquo;higher fat and added sugars&amp;rdquo; compared with core food choices. This study aimed to provide a nutritional overview of grain-based muesli bars, comparing data from 2019 with 2015. An audit of muesli bars, grain-based bars, and oat slices was undertaken in January 2019 (excluding fruit, nut, nutritional supplement, and breakfast bars) from the four major supermarkets in metropolitan Sydney. Mean and standard deviation was calculated for all nutrients on-pack, including whole grain per serve and per 100g. Health Star Rating (HSR) was calculated if not included on-pack. Of all bars (n = 165), 63% were &amp;le; 600 kJ (268&amp;ndash;1958 kJ), 12% were low in saturated fat, 56% were a source of dietary fibre, and none were low in sugar. Two-thirds (66%) were whole grain (&amp;ge;8 g/serve), with an average of 10 g/serve, 16% of the 48 g Daily Target Intake. HSR featured on 63% of bars (average 3.2), with an overall HSR of 2.7. Compared to 2015, mean sugars declined (26.6 g to 23.7 g/100 g; p &amp;lt; 0.001), and 31% more bars were whole grain (109 up from 60 bars). Although categorised as discretionary, there were significant nutrient differences across grain-based muesli bars. Clearer classification within policy initiatives, including HSR, may assist consumers in choosing products high in whole grain and fibre at the supermarket shelf.

]]>Comprehensive Nutrition Review of Grain-Based Muesli Bars in Australia: An Audit of Supermarket ProductsFelicity CurtainSara Grafenauerdoi: 10.3390/foods8090370Foods2019-08-28Foods2019-08-2889Article37010.3390/foods8090370http://www.mdpi.com/2304-8158/8/9/370Foods, Vol. 8, Pages 369: Testing Model of Purchase Intention for Fast Food in Mexico: How do Consumers React to Food Values, Positive Anticipated Emotions, Attitude toward the Brand, and Attitude toward Eating Hamburgers?http://www.mdpi.com/2304-8158/8/9/369
This research investigated the effect of the food values, positive anticipated emotions, attitude toward the brand, and attitude toward eating a hamburger on purchase intention in fast-food restaurants in Mexico conjointly. The purpose of this study was to discover which variables influenced the consumer&amp;acute;s intention to buy. Data was collected from a survey of 512 Mexicans fast-food consumers. Structural equation modeling was used to test the hypothesized associations. The results showed that food values and positive anticipated emotions absolutely impact the attitude toward the brand, which impacts the purchase intention of the Mexican consumers. Nonetheless, the positive anticipated emotions impact stronger than food values, and the best way to get a purchase intention is toward the attitude of the brand rather than attitude toward eating a hamburger. The authors discussed inferences and suggestions for consumer approaches.Foods, Vol. 8, Pages 369: Testing Model of Purchase Intention for Fast Food in Mexico: How do Consumers React to Food Values, Positive Anticipated Emotions, Attitude toward the Brand, and Attitude toward Eating Hamburgers?

This research investigated the effect of the food values, positive anticipated emotions, attitude toward the brand, and attitude toward eating a hamburger on purchase intention in fast-food restaurants in Mexico conjointly. The purpose of this study was to discover which variables influenced the consumer&amp;acute;s intention to buy. Data was collected from a survey of 512 Mexicans fast-food consumers. Structural equation modeling was used to test the hypothesized associations. The results showed that food values and positive anticipated emotions absolutely impact the attitude toward the brand, which impacts the purchase intention of the Mexican consumers. Nonetheless, the positive anticipated emotions impact stronger than food values, and the best way to get a purchase intention is toward the attitude of the brand rather than attitude toward eating a hamburger. The authors discussed inferences and suggestions for consumer approaches.

]]>Testing Model of Purchase Intention for Fast Food in Mexico: How do Consumers React to Food Values, Positive Anticipated Emotions, Attitude toward the Brand, and Attitude toward Eating Hamburgers?Héctor Hugo Pérez-VillarrealMaría Pilar Martínez-RuizAlicia Izquierdo-Yustadoi: 10.3390/foods8090369Foods2019-08-27Foods2019-08-2789Article36910.3390/foods8090369http://www.mdpi.com/2304-8158/8/9/369Foods, Vol. 8, Pages 368: Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbshttp://www.mdpi.com/2304-8158/8/9/368
This study investigated whether pulsed electric field (PEF) treatment can induce structural changes of whole, intact red onion bulb (Allium cepa L. var. Red Pearl). Onion bulbs were treated at electric field strengths of 0.6 and 1.2 kV/cm combined with energy inputs of 6 and 60 kJ/kg at different onion orientations with respect to the high voltage electrode. Results showed that onion cells across all fleshy scales experienced uniform cell damage with a higher proportion (&amp;gt;80%) of non-metabolically viable cells after PEF treatment at 1.2 kV/cm when the root end was positioned facing toward the PEF electrode. The findings were supported by cryogenic-scanning electron micrographs (cryo-SEM), where the underlying storage circular cells were completely damaged owing to the PEF treatment. In this study, it was found that the treatment intensity of PEF to induce structural damage across all the scale layers of an onion bulb coincided with an increase in dipropyl disulfide (DPDS) released from the onion bulbs. Therefore, DPDS was used as a volatile marker indicating cellular disruption within whole, intact onion bulbs. A considerable increase of DPDS, up to 52-fold, was detected from PEF-treated onion bulbs compared to untreated bulbs.Foods, Vol. 8, Pages 368: Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) Bulbs

This study investigated whether pulsed electric field (PEF) treatment can induce structural changes of whole, intact red onion bulb (Allium cepa L. var. Red Pearl). Onion bulbs were treated at electric field strengths of 0.6 and 1.2 kV/cm combined with energy inputs of 6 and 60 kJ/kg at different onion orientations with respect to the high voltage electrode. Results showed that onion cells across all fleshy scales experienced uniform cell damage with a higher proportion (&amp;gt;80%) of non-metabolically viable cells after PEF treatment at 1.2 kV/cm when the root end was positioned facing toward the PEF electrode. The findings were supported by cryogenic-scanning electron micrographs (cryo-SEM), where the underlying storage circular cells were completely damaged owing to the PEF treatment. In this study, it was found that the treatment intensity of PEF to induce structural damage across all the scale layers of an onion bulb coincided with an increase in dipropyl disulfide (DPDS) released from the onion bulbs. Therefore, DPDS was used as a volatile marker indicating cellular disruption within whole, intact onion bulbs. A considerable increase of DPDS, up to 52-fold, was detected from PEF-treated onion bulbs compared to untreated bulbs.

]]>Structural Changes Induced by Pulsed Electric Fields Increase the Concentration of Volatiles Released in Red Onion (Allium cepa L. var. Red Pearl) BulbsThirawat TantamacharikSze Ying LeongMichelle J. LeusGraham T. EyresDavid J. BurrittIndrawati Oeydoi: 10.3390/foods8090368Foods2019-08-26Foods2019-08-2689Article36810.3390/foods8090368http://www.mdpi.com/2304-8158/8/9/368Foods, Vol. 8, Pages 367: Exploring the Use of a Modified High-Temperature, Short-Time Continuous Heat Exchanger with Extended Holding Time (HTST-EHT) for Thermal Inactivation of Trypsin Following Selective Enzymatic Hydrolysis of the β-Lactoglobulin Fraction in Whey Protein Isolatehttp://www.mdpi.com/2304-8158/8/9/367
Tryptic hydrolysis of whey protein isolate under specific incubation conditions including a relatively high enzyme:substrate (E:S) ratio of 1:10 is known to preferentially hydrolyse &amp;beta;-lactoglobulin (&amp;beta;-LG), while retaining the other major whey protein fraction, i.e., &amp;alpha;-lactalbumin (&amp;alpha;-LA) mainly intact. An objective of the present work was to explore the effects of reducing E:S (1:10, 1:30, 1:50, 1:100) on the selective hydrolysis of &amp;beta;-LG by trypsin at pH 8.5 and 25 &amp;deg;C in a 5% (w/v) WPI solution during incubation periods ranging from 1 to 7 h. In addition, the use of a pilot-scale continuous high-temperature, short-time (HTST) heat exchanger with an extended holding time (EHT) of 5 min as a means of inactivating trypsin to terminate hydrolysis was compared with laboratory-based acidification to &amp;lt;pH 3 by the addition of HCl, and batch sample heating in a water bath at 85 &amp;deg;C. An E:S of 1:10 resulted in 100% and 30% of &amp;beta;-LG and &amp;alpha;-LA hydrolysis, respectively, after 3 h, while an E:S reduction to 1:30 and 1:50 led &amp;gt;90% &amp;beta;-LG hydrolysis after respective incubation periods of 4 and 6 h, with &amp;lt;5% hydrolysis of &amp;alpha;-LA in the case of 1:50. Continuous HTST-EHT treatment was shown to be an effective inactivation process allowing for the maintenance of substrate selectivity. However, HTST-EHT heating resulted in protein aggregation, which negatively impacts the downstream recovery of intact &amp;alpha;-LA. An optimum E:S was determined to be 1:50, with an incubation time ranging from 3 h to 7 h leading to 90% &amp;beta;-LG hydrolysis and minimal degradation of &amp;alpha;-LA. Alternative batch heating by means of a water bath to inactivate trypsin caused considerable digestion of &amp;alpha;-LA, while acidification to &amp;lt;pH 3.0 restricted subsequent functional applications of the protein.Foods, Vol. 8, Pages 367: Exploring the Use of a Modified High-Temperature, Short-Time Continuous Heat Exchanger with Extended Holding Time (HTST-EHT) for Thermal Inactivation of Trypsin Following Selective Enzymatic Hydrolysis of the β-Lactoglobulin Fraction in Whey Protein Isolate

Tryptic hydrolysis of whey protein isolate under specific incubation conditions including a relatively high enzyme:substrate (E:S) ratio of 1:10 is known to preferentially hydrolyse &amp;beta;-lactoglobulin (&amp;beta;-LG), while retaining the other major whey protein fraction, i.e., &amp;alpha;-lactalbumin (&amp;alpha;-LA) mainly intact. An objective of the present work was to explore the effects of reducing E:S (1:10, 1:30, 1:50, 1:100) on the selective hydrolysis of &amp;beta;-LG by trypsin at pH 8.5 and 25 &amp;deg;C in a 5% (w/v) WPI solution during incubation periods ranging from 1 to 7 h. In addition, the use of a pilot-scale continuous high-temperature, short-time (HTST) heat exchanger with an extended holding time (EHT) of 5 min as a means of inactivating trypsin to terminate hydrolysis was compared with laboratory-based acidification to &amp;lt;pH 3 by the addition of HCl, and batch sample heating in a water bath at 85 &amp;deg;C. An E:S of 1:10 resulted in 100% and 30% of &amp;beta;-LG and &amp;alpha;-LA hydrolysis, respectively, after 3 h, while an E:S reduction to 1:30 and 1:50 led &amp;gt;90% &amp;beta;-LG hydrolysis after respective incubation periods of 4 and 6 h, with &amp;lt;5% hydrolysis of &amp;alpha;-LA in the case of 1:50. Continuous HTST-EHT treatment was shown to be an effective inactivation process allowing for the maintenance of substrate selectivity. However, HTST-EHT heating resulted in protein aggregation, which negatively impacts the downstream recovery of intact &amp;alpha;-LA. An optimum E:S was determined to be 1:50, with an incubation time ranging from 3 h to 7 h leading to 90% &amp;beta;-LG hydrolysis and minimal degradation of &amp;alpha;-LA. Alternative batch heating by means of a water bath to inactivate trypsin caused considerable digestion of &amp;alpha;-LA, while acidification to &amp;lt;pH 3.0 restricted subsequent functional applications of the protein.

]]>Exploring the Use of a Modified High-Temperature, Short-Time Continuous Heat Exchanger with Extended Holding Time (HTST-EHT) for Thermal Inactivation of Trypsin Following Selective Enzymatic Hydrolysis of the β-Lactoglobulin Fraction in Whey Protein IsolateLaura SáezEoin MurphyRichard J. FitzGeraldPhil Kellydoi: 10.3390/foods8090367Foods2019-08-26Foods2019-08-2689Article36710.3390/foods8090367http://www.mdpi.com/2304-8158/8/9/367Foods, Vol. 8, Pages 366: Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristicshttp://www.mdpi.com/2304-8158/8/9/366
Different health institutions from western countries ha&amp;ndash;ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat with linseed oleogel on the main quality parameters of frankfurters. The frankfurters were formulated by the pork backfat replacement of 0% (control), 25% (SF-25), and 50% (SF-50), using a linseed oleogel gelled with beeswax. The determination of quality parameters (pH, colour, chemical composition, and texture parameters), the fatty acid profile, and the sensory evaluation was carried out for each batch. The fatty acid profile was substantially improved, and the saturated fatty acid (SFA) content was reduced from 35.15g/100g in control sausages to 33.95 and 32.34g/100 g in SF-25 and SF-50, respectively, and more balanced ratios n-6/n-3 were achieved. In addition, the sausages with linseed oleogel also decreased the cholesterol content from 25.08 mg/100 g in control sausages to 20.12 and 17.23 mg/100 g in SF-25 and SF-50, respectively. It may therefore be concluded that these innovative meat products are a healthier alternative. However, sensory parameters should be improved in order to increase consumer acceptability, and further research is needed.Foods, Vol. 8, Pages 366: Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics

Different health institutions from western countries ha&amp;ndash;ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat with linseed oleogel on the main quality parameters of frankfurters. The frankfurters were formulated by the pork backfat replacement of 0% (control), 25% (SF-25), and 50% (SF-50), using a linseed oleogel gelled with beeswax. The determination of quality parameters (pH, colour, chemical composition, and texture parameters), the fatty acid profile, and the sensory evaluation was carried out for each batch. The fatty acid profile was substantially improved, and the saturated fatty acid (SFA) content was reduced from 35.15g/100g in control sausages to 33.95 and 32.34g/100 g in SF-25 and SF-50, respectively, and more balanced ratios n-6/n-3 were achieved. In addition, the sausages with linseed oleogel also decreased the cholesterol content from 25.08 mg/100 g in control sausages to 20.12 and 17.23 mg/100 g in SF-25 and SF-50, respectively. It may therefore be concluded that these innovative meat products are a healthier alternative. However, sensory parameters should be improved in order to increase consumer acceptability, and further research is needed.

]]>Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory CharacteristicsDaniel FrancoArtur J. MartinsMaría López-PedrousoLaura PurriñosMiguel A. CerqueiraAntónio A. VicenteLorenzo M. PastranaCarlos ZapataJosé M. Lorenzodoi: 10.3390/foods8090366Foods2019-08-26Foods2019-08-2689Article36610.3390/foods8090366http://www.mdpi.com/2304-8158/8/9/366Foods, Vol. 8, Pages 365: Structurally Different Pectic Oligosaccharides Produced from Apple Pomace and Their Biological Activity In Vitrohttp://www.mdpi.com/2304-8158/8/9/365
This study set out to identify the composition and the biological activity of pectin-derived oligosaccharides (POS) generated from mild acid or enzymatic hydrolysis of apple pomace (AP). The effect of the polymerization of the structural units of POS contained in the AP hydrolysate on the growth and metabolism of microbiota from the human gastrointestinal tract and the adhesion of lactic acid bacteria (LAB) or pathogens to human gut epithelial cells was investigated in vitro. Mild acid hydrolysis followed by pectinolysis with Rohapect MaPlusT yielded the highest concentration of POS. In contrast, pure enzymatic processing of the AP performed with a mixed preparation of cellulase and Rohapect MaPlusT resulted in 1.8-fold lower overall POS. The concentration of higher-order oligosaccharides (degree of polymerization (DP) 7&amp;ndash;10), however, was 1.7-fold higher. The increased ratio of higher-order oligosaccharides caused an increase in the bifidogenic effect, as well as affecting the amount and nature of short-chain fatty acid produced. Inhibition of Enterobacteriaceae was also observed. The strongest stimulation of LAB adhesion to the human epithelial cells occurred in the presence of the preparation containing the highest concentration of higher-order oligosaccharides. The fecal bacteria and pathogens showed much weaker adhesion to intestinal cells in the presence of all the tested AP hydrolysates. Both of the tested POS preparations, containing structurally different oligosaccharides (DPs 2&amp;ndash;10 with different ratios of higher-order oligosaccharides), have the potential to be used as prebiotics for humans and animals. They stimulate bowel colonization with lactic acid bacteria and inhibit the development of infections caused by pathogens.Foods, Vol. 8, Pages 365: Structurally Different Pectic Oligosaccharides Produced from Apple Pomace and Their Biological Activity In Vitro

This study set out to identify the composition and the biological activity of pectin-derived oligosaccharides (POS) generated from mild acid or enzymatic hydrolysis of apple pomace (AP). The effect of the polymerization of the structural units of POS contained in the AP hydrolysate on the growth and metabolism of microbiota from the human gastrointestinal tract and the adhesion of lactic acid bacteria (LAB) or pathogens to human gut epithelial cells was investigated in vitro. Mild acid hydrolysis followed by pectinolysis with Rohapect MaPlusT yielded the highest concentration of POS. In contrast, pure enzymatic processing of the AP performed with a mixed preparation of cellulase and Rohapect MaPlusT resulted in 1.8-fold lower overall POS. The concentration of higher-order oligosaccharides (degree of polymerization (DP) 7&amp;ndash;10), however, was 1.7-fold higher. The increased ratio of higher-order oligosaccharides caused an increase in the bifidogenic effect, as well as affecting the amount and nature of short-chain fatty acid produced. Inhibition of Enterobacteriaceae was also observed. The strongest stimulation of LAB adhesion to the human epithelial cells occurred in the presence of the preparation containing the highest concentration of higher-order oligosaccharides. The fecal bacteria and pathogens showed much weaker adhesion to intestinal cells in the presence of all the tested AP hydrolysates. Both of the tested POS preparations, containing structurally different oligosaccharides (DPs 2&amp;ndash;10 with different ratios of higher-order oligosaccharides), have the potential to be used as prebiotics for humans and animals. They stimulate bowel colonization with lactic acid bacteria and inhibit the development of infections caused by pathogens.

]]>Structurally Different Pectic Oligosaccharides Produced from Apple Pomace and Their Biological Activity In VitroAgnieszka WilkowskaAdriana NowakAneta Antczak-ChrobotIlona MotylAgata CzyżowskaAnna Paliwodadoi: 10.3390/foods8090365Foods2019-08-26Foods2019-08-2689Article36510.3390/foods8090365http://www.mdpi.com/2304-8158/8/9/365Foods, Vol. 8, Pages 364: Analysis of the Acid Detergent Fibre Content in Turnip Greens and Turnip Tops (Brassica rapa L. Subsp. rapa) by Means of Near-Infrared Reflectancehttp://www.mdpi.com/2304-8158/8/9/364
Standard wet chemistry analytical techniques currently used to determine plant fibre constituents are costly, time-consuming and destructive. In this paper the potential of near-infrared reflectance spectroscopy (NIRS) to analyse the contents of acid detergent fibre (ADF) in turnip greens and turnip tops has been assessed. Three calibration equations were developed: in the equation without mathematical treatment the coefficient of determination (R2) was 0.91, in the first-derivative treatment equation R2 = 0.95 and in the second-derivative treatment R2 = 0.96. The estimation accuracy was based on RPD (the ratio between the standard deviation and the standard error of validation) and RER (the ratio between the range of ADF of the validation as a whole and the standard error of prediction) of the external validation. RPD and RER values were of 2.75 and 9.00 for the treatment without derivative, 3.41 and 11.79 with first-derivative, and 3.10 and 11.03 with second-derivative. With the acid detergent residue spectrum the wavelengths were identified and associated with the ADF contained in the sample. The results showed a great potential of NIRS for predicting ADF content in turnip greens and turnip tops.Foods, Vol. 8, Pages 364: Analysis of the Acid Detergent Fibre Content in Turnip Greens and Turnip Tops (Brassica rapa L. Subsp. rapa) by Means of Near-Infrared Reflectance

Standard wet chemistry analytical techniques currently used to determine plant fibre constituents are costly, time-consuming and destructive. In this paper the potential of near-infrared reflectance spectroscopy (NIRS) to analyse the contents of acid detergent fibre (ADF) in turnip greens and turnip tops has been assessed. Three calibration equations were developed: in the equation without mathematical treatment the coefficient of determination (R2) was 0.91, in the first-derivative treatment equation R2 = 0.95 and in the second-derivative treatment R2 = 0.96. The estimation accuracy was based on RPD (the ratio between the standard deviation and the standard error of validation) and RER (the ratio between the range of ADF of the validation as a whole and the standard error of prediction) of the external validation. RPD and RER values were of 2.75 and 9.00 for the treatment without derivative, 3.41 and 11.79 with first-derivative, and 3.10 and 11.03 with second-derivative. With the acid detergent residue spectrum the wavelengths were identified and associated with the ADF contained in the sample. The results showed a great potential of NIRS for predicting ADF content in turnip greens and turnip tops.

]]>Analysis of the Acid Detergent Fibre Content in Turnip Greens and Turnip Tops (Brassica rapa L. Subsp. rapa) by Means of Near-Infrared ReflectanceSara Obregón-CanoRafael Moreno-RojasAna Jurado-MillánMaría Cartea-GonzálezAntonio De Haro-Bailóndoi: 10.3390/foods8090364Foods2019-08-26Foods2019-08-2689Article36410.3390/foods8090364http://www.mdpi.com/2304-8158/8/9/364Foods, Vol. 8, Pages 363: Promising Tropical Fruits High in Folateshttp://www.mdpi.com/2304-8158/8/9/363
As the popularity of tropical fruits has been increasing consistently during the last few decades, nutritional and health-related data about these fruits have been gaining more and more interest. Therefore, we analyzed 35 samples of tropical fruits and vegetables with respect to folate content and vitamer distribution in this study. The fruits and vegetables were selected by their availability in German supermarkets and were grouped according to their plant family. All fruits and vegetables were lyophilized and analyzed by stable isotope dilution assay (SIDA) and liquid chromatography mass spectrometry (LC-MS/MS). The results vary from 7.82 &amp;plusmn; 0.17 &amp;micro;g/100 g in the horned melon to 271 &amp;plusmn; 3.64 &amp;micro;g/100 g in the yellow passion fruit. The yellow passion fruit is a good source for meeting the recommended requirements, as just 110 g are needed to cover the recommended daily intake of 300 &amp;micro;g folate for adults; however, longan fruits, okras, pete beans, papayas, mangos, jack fruits, and feijoas are also good sources of folates. In conclusion, the study gives a good overview of the total folate content in a broad range of tropical fruits and vegetables and shows that some of these fruits definitely have the potential to improve the supply of this critical vitamin.Foods, Vol. 8, Pages 363: Promising Tropical Fruits High in Folates

As the popularity of tropical fruits has been increasing consistently during the last few decades, nutritional and health-related data about these fruits have been gaining more and more interest. Therefore, we analyzed 35 samples of tropical fruits and vegetables with respect to folate content and vitamer distribution in this study. The fruits and vegetables were selected by their availability in German supermarkets and were grouped according to their plant family. All fruits and vegetables were lyophilized and analyzed by stable isotope dilution assay (SIDA) and liquid chromatography mass spectrometry (LC-MS/MS). The results vary from 7.82 &amp;plusmn; 0.17 &amp;micro;g/100 g in the horned melon to 271 &amp;plusmn; 3.64 &amp;micro;g/100 g in the yellow passion fruit. The yellow passion fruit is a good source for meeting the recommended requirements, as just 110 g are needed to cover the recommended daily intake of 300 &amp;micro;g folate for adults; however, longan fruits, okras, pete beans, papayas, mangos, jack fruits, and feijoas are also good sources of folates. In conclusion, the study gives a good overview of the total folate content in a broad range of tropical fruits and vegetables and shows that some of these fruits definitely have the potential to improve the supply of this critical vitamin.

]]>Promising Tropical Fruits High in FolatesLisa StriegelNadine WeberCaroline DumlerSoraya ChebibMichael E. NetzelYasmina SultanbawaMichael Rychlikdoi: 10.3390/foods8090363Foods2019-08-26Foods2019-08-2689Article36310.3390/foods8090363http://www.mdpi.com/2304-8158/8/9/363Foods, Vol. 8, Pages 362: How Fermentation Affects the Antioxidant Properties of Cereals and Legumeshttp://www.mdpi.com/2304-8158/8/9/362
The major role of antioxidant compounds in preserving food shelf life, as well as providing health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has led the scientific community to focus on natural antioxidants present in food matrices or resulting from microbial metabolism during fermentation. This review aims at providing a comprehensive overview of the effect of fermentation on the antioxidant compounds of vegetables, with emphasis on cereals- and legumes- derived foods. Polyphenols are the main natural antioxidants in food. However, they are often bound to cell wall, glycosylated, or in polymeric forms, which affect their bioaccessibility, yet several metabolic activities are involved in their release or conversion in more active forms. In some cases, the antioxidant properties in vitro, were also confirmed during in vivo studies. Similarly, bioactive peptides resulted from bacterial and fungal proteolysis, were also found to have ex vivo protective effect against oxidation. Fermentation also influenced the bioaccessibility of other compounds, such as vitamins and exopolysaccharides, enabling a further improvement of antioxidant activity in vitro and in vivo. The ability of fermentation to improve food antioxidant properties strictly relies on the metabolic activities of the starter used, and to further demonstrate its potential, more in vivo studies should be carried out.Foods, Vol. 8, Pages 362: How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

The major role of antioxidant compounds in preserving food shelf life, as well as providing health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has led the scientific community to focus on natural antioxidants present in food matrices or resulting from microbial metabolism during fermentation. This review aims at providing a comprehensive overview of the effect of fermentation on the antioxidant compounds of vegetables, with emphasis on cereals- and legumes- derived foods. Polyphenols are the main natural antioxidants in food. However, they are often bound to cell wall, glycosylated, or in polymeric forms, which affect their bioaccessibility, yet several metabolic activities are involved in their release or conversion in more active forms. In some cases, the antioxidant properties in vitro, were also confirmed during in vivo studies. Similarly, bioactive peptides resulted from bacterial and fungal proteolysis, were also found to have ex vivo protective effect against oxidation. Fermentation also influenced the bioaccessibility of other compounds, such as vitamins and exopolysaccharides, enabling a further improvement of antioxidant activity in vitro and in vivo. The ability of fermentation to improve food antioxidant properties strictly relies on the metabolic activities of the starter used, and to further demonstrate its potential, more in vivo studies should be carried out.

]]>How Fermentation Affects the Antioxidant Properties of Cereals and LegumesMichela VerniVito VerardoCarlo Giuseppe Rizzellodoi: 10.3390/foods8090362Foods2019-08-24Foods2019-08-2489Review36210.3390/foods8090362http://www.mdpi.com/2304-8158/8/9/362Foods, Vol. 8, Pages 361: Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beadshttp://www.mdpi.com/2304-8158/8/9/361
The potential use of iron-loaded alginate beads to fortify oil-in-water (O/W) emulsions was studied. Iron-loaded alginate beads with different sizes (0.65, 0.84, 1.5 and 2 mm) were produced by ionic gelation with calcium chloride, leading to 81% encapsulation efficiency (EE) of ferrous sulfate. These beads were added to O/W emulsions to investigate their effect on lipid oxidation. The use of iron-loaded alginate beads inhibited lipid oxidation in emulsions, compared to a control emulsion with the same concentration of free ferrous sulfate in the continuous phase, but did not totally prevent it. Results obtained with scanning electron microscopy and energy dispersive X-ray spectroscopy (EDX) analysis showed that some reactive iron was present at the surface of the beads. Oxidation of the lipid droplets was slightly higher for smaller alginate beads, suggesting that the reaction could be linked to the total bead surface. When covering iron-loaded beads with an extra layer of alginate, lipid oxidation was inhibited, which confirmed the role of reactive surface-bound iron. This study shows that the location of iron within the encapsulates plays a crucial role in the chemical stability of fortified foods and should be taken as a starting point in the design of iron-fortified food products.Foods, Vol. 8, Pages 361: Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate Beads

The potential use of iron-loaded alginate beads to fortify oil-in-water (O/W) emulsions was studied. Iron-loaded alginate beads with different sizes (0.65, 0.84, 1.5 and 2 mm) were produced by ionic gelation with calcium chloride, leading to 81% encapsulation efficiency (EE) of ferrous sulfate. These beads were added to O/W emulsions to investigate their effect on lipid oxidation. The use of iron-loaded alginate beads inhibited lipid oxidation in emulsions, compared to a control emulsion with the same concentration of free ferrous sulfate in the continuous phase, but did not totally prevent it. Results obtained with scanning electron microscopy and energy dispersive X-ray spectroscopy (EDX) analysis showed that some reactive iron was present at the surface of the beads. Oxidation of the lipid droplets was slightly higher for smaller alginate beads, suggesting that the reaction could be linked to the total bead surface. When covering iron-loaded beads with an extra layer of alginate, lipid oxidation was inhibited, which confirmed the role of reactive surface-bound iron. This study shows that the location of iron within the encapsulates plays a crucial role in the chemical stability of fortified foods and should be taken as a starting point in the design of iron-fortified food products.

]]>Lipid Oxidation in Emulsions Fortified with Iron-Loaded Alginate BeadsAlime CengizKarin SchroënClaire Berton-Carabindoi: 10.3390/foods8090361Foods2019-08-24Foods2019-08-2489Article36110.3390/foods8090361http://www.mdpi.com/2304-8158/8/9/361Foods, Vol. 8, Pages 360: Depicting the Non-Covalent Interaction of Whey Proteins with Galangin or Genistein Using the Multi-Spectroscopic Techniques and Molecular Dockinghttp://www.mdpi.com/2304-8158/8/9/360
The non-covalent interactions between a commercial whey protein isolate (WPI) and two bioactive polyphenols galangin and genistein were studied at pH 6.8 via the multi-spectroscopic assays and molecular docking. When forming these WPI-polyphenol complexes, whey proteins had changed secondary structures while hydrophobic interaction was the major driving force. Detergent sodium dodecyl sulfate destroyed the hydrophobic interaction and thus decreased apparent binding constants of the WPI-polyphenol interactions. Urea led to hydrogen-bonds breakage and protein unfolding, and therefore increased apparent binding constants. Based on the measured apparent thermodynamic parameters like &amp;Delta;H, &amp;Delta;S, &amp;Delta;G, and donor-acceptor distance, galangin with more planar stereochemical structure and random B-ring rotation showed higher affinity for WPI than genistein with location isomerism and twisted stereochemical structure. The molecular docking results disclosed that &amp;beta;-lactoglobulin of higher average hydrophobicity had better affinity for the two polyphenols than &amp;alpha;-lactalbumin of lower average hydrophobicity while &amp;beta;-lactoglobulin possessed very similar binding sites to the two polyphenols. It is concluded that polyphenols might have different non-covalent interactions with food proteins, depending on the crucial polyphenol structures and protein hydrophobicity.Foods, Vol. 8, Pages 360: Depicting the Non-Covalent Interaction of Whey Proteins with Galangin or Genistein Using the Multi-Spectroscopic Techniques and Molecular Docking

The non-covalent interactions between a commercial whey protein isolate (WPI) and two bioactive polyphenols galangin and genistein were studied at pH 6.8 via the multi-spectroscopic assays and molecular docking. When forming these WPI-polyphenol complexes, whey proteins had changed secondary structures while hydrophobic interaction was the major driving force. Detergent sodium dodecyl sulfate destroyed the hydrophobic interaction and thus decreased apparent binding constants of the WPI-polyphenol interactions. Urea led to hydrogen-bonds breakage and protein unfolding, and therefore increased apparent binding constants. Based on the measured apparent thermodynamic parameters like &amp;Delta;H, &amp;Delta;S, &amp;Delta;G, and donor-acceptor distance, galangin with more planar stereochemical structure and random B-ring rotation showed higher affinity for WPI than genistein with location isomerism and twisted stereochemical structure. The molecular docking results disclosed that &amp;beta;-lactoglobulin of higher average hydrophobicity had better affinity for the two polyphenols than &amp;alpha;-lactalbumin of lower average hydrophobicity while &amp;beta;-lactoglobulin possessed very similar binding sites to the two polyphenols. It is concluded that polyphenols might have different non-covalent interactions with food proteins, depending on the crucial polyphenol structures and protein hydrophobicity.

]]>Different Postharvest Responses of Fresh-Cut Sweet Peppers Related to Quality and Antioxidant and Phenylalanine Ammonia Lyase Activities during Exposure to Light-Emitting Diode TreatmentsGludia M. MarogaPuffy SoundyDharini Sivakumardoi: 10.3390/foods8090359Foods2019-08-23Foods2019-08-2389Article35910.3390/foods8090359http://www.mdpi.com/2304-8158/8/9/359Foods, Vol. 8, Pages 358: Phytochemical Characteristics and Antimicrobial Activity of Australian Grown Garlic (Allium Sativum L.) Cultivarshttp://www.mdpi.com/2304-8158/8/9/358
This study systematically evaluated the main bioactive compounds and associated biological properties of two Australian grown garlic cultivars and commercial non-Australian grown garlic (for comparison purposes only). Additionally, the distribution of bioactive compounds in garlic skin and clove samples was determined to obtain a better understanding of the potential biological functionality of the different garlic parts. The identification and quantification of bioactive compounds was performed by ultra-high performance liquid chromatography with mass spectrometry and photodiode array detection (UHPLC-PDA-MS). A principal component analysis was applied to assess the correlation between the determined bioactive compounds and antioxidant capacity as well as antimicrobial activity. The content of phenolic compounds (free and bound forms) in the garlic skin samples was significantly (p &amp;lt; 0.05) higher than that of the garlic cloves, and was also higher (p &amp;lt; 0.05) in the Australian grown cultivars compared to the commercial non-Australian grown garlic. Anthocyanins were found in the skin samples of the Australian grown garlic cultivars. The organosulfur compounds were higher (p &amp;lt; 0.05) in the cloves compared to the skin samples and higher (p &amp;lt; 0.05) in the Australian grown cultivars compared to the studied commercial sample. As the richer source of bioactive compounds, the Australian grown garlic cultivars exhibited a significantly (p &amp;lt; 0.05) higher antioxidant capacity and stronger (p &amp;lt; 0.05) antimicrobial activity than the commercial non-Australian grown garlic. The potential of garlic cultivars rich in bioactive compounds for domestic and industrial applications, e.g., condiment and natural food preservative, should be explored further.Foods, Vol. 8, Pages 358: Phytochemical Characteristics and Antimicrobial Activity of Australian Grown Garlic (Allium Sativum L.) Cultivars

This study systematically evaluated the main bioactive compounds and associated biological properties of two Australian grown garlic cultivars and commercial non-Australian grown garlic (for comparison purposes only). Additionally, the distribution of bioactive compounds in garlic skin and clove samples was determined to obtain a better understanding of the potential biological functionality of the different garlic parts. The identification and quantification of bioactive compounds was performed by ultra-high performance liquid chromatography with mass spectrometry and photodiode array detection (UHPLC-PDA-MS). A principal component analysis was applied to assess the correlation between the determined bioactive compounds and antioxidant capacity as well as antimicrobial activity. The content of phenolic compounds (free and bound forms) in the garlic skin samples was significantly (p &amp;lt; 0.05) higher than that of the garlic cloves, and was also higher (p &amp;lt; 0.05) in the Australian grown cultivars compared to the commercial non-Australian grown garlic. Anthocyanins were found in the skin samples of the Australian grown garlic cultivars. The organosulfur compounds were higher (p &amp;lt; 0.05) in the cloves compared to the skin samples and higher (p &amp;lt; 0.05) in the Australian grown cultivars compared to the studied commercial sample. As the richer source of bioactive compounds, the Australian grown garlic cultivars exhibited a significantly (p &amp;lt; 0.05) higher antioxidant capacity and stronger (p &amp;lt; 0.05) antimicrobial activity than the commercial non-Australian grown garlic. The potential of garlic cultivars rich in bioactive compounds for domestic and industrial applications, e.g., condiment and natural food preservative, should be explored further.

]]>Phytochemical Characteristics and Antimicrobial Activity of Australian Grown Garlic (Allium Sativum L.) CultivarsAnh Dao Thi PhanGabriele NetzelPanhchapor ChhimMichael E. NetzelYasmina Sultanbawadoi: 10.3390/foods8090358Foods2019-08-23Foods2019-08-2389Article35810.3390/foods8090358http://www.mdpi.com/2304-8158/8/9/358Foods, Vol. 8, Pages 357: Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profilehttp://www.mdpi.com/2304-8158/8/9/357
The objective of this study was the incorporation of a water&amp;ndash;oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with orange essential oil and cactus acid fruit (xoconostle). The treatments were different percentages (0, 1, 2, 3, 4, and 5%) of the nanoemulsion for the substitution of pig fat in the EMS. The proximal analysis (moisture, protein, fat, and ash), texture profile (hardness, cohesiveness, springiness, and chewiness), phenolic compounds and antioxidant capacity 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2,2&amp;prime;-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and 2-thiobarbituric acid reactive substances (TBARS) were evaluated. All variables showed significant differences (p &amp;lt; 0.05). The results for protein, fat, and ash exhibited increments with the addition of the nanoemulsion, and moisture loss was reduced. The profile showed increments in hardness and chewiness. The addition of the nanoemulsion incremented the phenolic compounds and antioxidant capacity (DPPH and ABTS), decreased production of Malonaldehyde, and reduced lipid oxidation. The result of the addition of the nanoemulsion in the EMS is a product with a substantial nutritional contribution, antioxidant capacity, and excellent shelf life.Foods, Vol. 8, Pages 357: Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture Profile

The objective of this study was the incorporation of a water&amp;ndash;oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant compounds in an emulsified meat system (EMS). The nanoemulsion was formulated with orange essential oil and cactus acid fruit (xoconostle). The treatments were different percentages (0, 1, 2, 3, 4, and 5%) of the nanoemulsion for the substitution of pig fat in the EMS. The proximal analysis (moisture, protein, fat, and ash), texture profile (hardness, cohesiveness, springiness, and chewiness), phenolic compounds and antioxidant capacity 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2,2&amp;prime;-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and 2-thiobarbituric acid reactive substances (TBARS) were evaluated. All variables showed significant differences (p &amp;lt; 0.05). The results for protein, fat, and ash exhibited increments with the addition of the nanoemulsion, and moisture loss was reduced. The profile showed increments in hardness and chewiness. The addition of the nanoemulsion incremented the phenolic compounds and antioxidant capacity (DPPH and ABTS), decreased production of Malonaldehyde, and reduced lipid oxidation. The result of the addition of the nanoemulsion in the EMS is a product with a substantial nutritional contribution, antioxidant capacity, and excellent shelf life.

]]>Producing an Emulsified Meat System by Partially Substituting Pig Fat with Nanoemulsions that Contain Antioxidant Compounds: The Effect on Oxidative Stability, Nutritional Contribution, and Texture ProfileIsaac Almaráz-BuendiaAdriana Hernández-EscalonaRoberto González-TenorioNestor Santos-OrdoñezJosé Jesús Espino-GarcíaVíctor Martínez-JuárezMartin A. Meza-NietoRafael Germán Campos Montieldoi: 10.3390/foods8090357Foods2019-08-23Foods2019-08-2389Article35710.3390/foods8090357http://www.mdpi.com/2304-8158/8/9/357Foods, Vol. 8, Pages 356: Identifying Freshness of Spinach Leaves Stored at Different Temperatures Using Hyperspectral Imaginghttp://www.mdpi.com/2304-8158/8/9/356
Spinach is prone to spoilage in the course of preservation. Spinach leaves stored at different temperatures for different durations will have varying degrees of freshness. In order to monitor the freshness of spinach leaves during storage, a rapid and non-destructive method&amp;mdash;hyperspectral imaging technology&amp;mdash;was applied in this study. Visible near-infrared reflectance (Vis-NIR) (380&amp;ndash;1030 nm) and near-infrared reflectance (NIR) (874&amp;ndash;1734 nm) hyperspectral imaging systems were used. Spinach leaves preserved at different temperatures with different durations (0, 3, 6, 9 days at 4 &amp;deg;C and 0, 1, 2 days at 20 &amp;deg;C) were studied. Principal component analysis (PCA) was adopted as a qualitative analysis method. The second-order derivative spectra were utilized to select effective wavelengths. Partial least squares discriminant analysis (PLS-DA), support vector machine (SVM), and extreme learning machine (ELM) were used to build models based on full spectra and effective wavelengths. All three models achieved good results, with accuracies above 92% for both Vis-NIR spectra and NIR spectra. ELM obtained the best results, with all accuracies reaching 100%. The overall results indicate the possibility of the freshness identification of spinach preserved at different temperatures for different durations using two kinds of hyperspectral imaging systems.Foods, Vol. 8, Pages 356: Identifying Freshness of Spinach Leaves Stored at Different Temperatures Using Hyperspectral Imaging

Spinach is prone to spoilage in the course of preservation. Spinach leaves stored at different temperatures for different durations will have varying degrees of freshness. In order to monitor the freshness of spinach leaves during storage, a rapid and non-destructive method&amp;mdash;hyperspectral imaging technology&amp;mdash;was applied in this study. Visible near-infrared reflectance (Vis-NIR) (380&amp;ndash;1030 nm) and near-infrared reflectance (NIR) (874&amp;ndash;1734 nm) hyperspectral imaging systems were used. Spinach leaves preserved at different temperatures with different durations (0, 3, 6, 9 days at 4 &amp;deg;C and 0, 1, 2 days at 20 &amp;deg;C) were studied. Principal component analysis (PCA) was adopted as a qualitative analysis method. The second-order derivative spectra were utilized to select effective wavelengths. Partial least squares discriminant analysis (PLS-DA), support vector machine (SVM), and extreme learning machine (ELM) were used to build models based on full spectra and effective wavelengths. All three models achieved good results, with accuracies above 92% for both Vis-NIR spectra and NIR spectra. ELM obtained the best results, with all accuracies reaching 100%. The overall results indicate the possibility of the freshness identification of spinach preserved at different temperatures for different durations using two kinds of hyperspectral imaging systems.

]]>Identifying Freshness of Spinach Leaves Stored at Different Temperatures Using Hyperspectral ImagingSusu ZhuLei FengChu ZhangYidan BaoYong Hedoi: 10.3390/foods8090356Foods2019-08-21Foods2019-08-2189Article35610.3390/foods8090356http://www.mdpi.com/2304-8158/8/9/356Foods, Vol. 8, Pages 355: Interaction Mechanism of Flavonoids and α-Glucosidase: Experimental and Molecular Modelling Studieshttp://www.mdpi.com/2304-8158/8/9/355
Flavonoids are known to play a role in hypoglycemia by inhibiting &amp;alpha;-glucosidase. However, their interaction mechanism with &amp;alpha;-glucosidase still needs to be elaborated. In this study, the &amp;alpha;-glucosidase inhibitory activities of 15 flavonoids were investigated. Their molecular volume had a negative effect on inhibitory activity, while the number of phenolic hydroxyl groups on the B ring was positively correlated with inhibitory activity. To explain the significant differences in activity, the interaction behaviors of myricetin and dihydromyricetin, which have similar structures, were compared by spectrofluorimetry, molecular docking, and the independent gradient model (IGM). In the fluorescence analysis, myricetin exhibited a higher binding capacity. Based on molecular docking and IGM analysis, their non-covalent interactions with &amp;alpha;-glucosidase could be visualized and quantified. It was found that they had different binding modes with the enzymes and that myricetin possessed stronger hydrogen bonding and van der Waals force interactions, which explained the thermodynamic results.Foods, Vol. 8, Pages 355: Interaction Mechanism of Flavonoids and α-Glucosidase: Experimental and Molecular Modelling Studies

Flavonoids are known to play a role in hypoglycemia by inhibiting &amp;alpha;-glucosidase. However, their interaction mechanism with &amp;alpha;-glucosidase still needs to be elaborated. In this study, the &amp;alpha;-glucosidase inhibitory activities of 15 flavonoids were investigated. Their molecular volume had a negative effect on inhibitory activity, while the number of phenolic hydroxyl groups on the B ring was positively correlated with inhibitory activity. To explain the significant differences in activity, the interaction behaviors of myricetin and dihydromyricetin, which have similar structures, were compared by spectrofluorimetry, molecular docking, and the independent gradient model (IGM). In the fluorescence analysis, myricetin exhibited a higher binding capacity. Based on molecular docking and IGM analysis, their non-covalent interactions with &amp;alpha;-glucosidase could be visualized and quantified. It was found that they had different binding modes with the enzymes and that myricetin possessed stronger hydrogen bonding and van der Waals force interactions, which explained the thermodynamic results.

]]>Interaction Mechanism of Flavonoids and α-Glucosidase: Experimental and Molecular Modelling StudiesChengyun HeXiaoling LiuZhaojing JiangSheng GengHanjun MaBenguo Liudoi: 10.3390/foods8090355Foods2019-08-21Foods2019-08-2189Article35510.3390/foods8090355http://www.mdpi.com/2304-8158/8/9/355Foods, Vol. 8, Pages 354: The Effect of Ingredient Item Depiction on the Packaging Frontal View on Pre- and Post-Consumption Product Evaluationshttp://www.mdpi.com/2304-8158/8/8/354
The current research focused on the (in)congruity between pictorial (ingredient item depiction) and textual (ingredient list) information on food packaging, namely, an apple&amp;ndash;mango juice. Specifically, the influence of these information sources on expected and perceived flavor intensities, mismatched perceptions, perceived deception, and intention to purchase was studied by taking into account the possible moderating role of consumers&amp;rsquo; thinking style. Three studies were performed, the first and third at a Dutch University by means of surveys and sensory tests, and the second via an online survey. The results showed that, overall, most consumers did not perceive the incongruity between pictorial and textual information as mismatching. However, a perceived mismatch from packaging, whether originated by the design manipulations or not, did increase perceived deception and lowered willingness to purchase. This effect was robust for both mismatches, among packaging elements (pre-consumption) and from expected and perceived flavor ratios (post-consumption), but was more substantial for the post-consumption mismatch. Although the moderating effect of cognitive processing style regarding expected and perceived flavor ratios from pictorial and textual (ingredient list) information was not confirmed, the results indicated that the effect of salient textual information is substantial, independent of a particular processing style or label usage.Foods, Vol. 8, Pages 354: The Effect of Ingredient Item Depiction on the Packaging Frontal View on Pre- and Post-Consumption Product Evaluations

The current research focused on the (in)congruity between pictorial (ingredient item depiction) and textual (ingredient list) information on food packaging, namely, an apple&amp;ndash;mango juice. Specifically, the influence of these information sources on expected and perceived flavor intensities, mismatched perceptions, perceived deception, and intention to purchase was studied by taking into account the possible moderating role of consumers&amp;rsquo; thinking style. Three studies were performed, the first and third at a Dutch University by means of surveys and sensory tests, and the second via an online survey. The results showed that, overall, most consumers did not perceive the incongruity between pictorial and textual information as mismatching. However, a perceived mismatch from packaging, whether originated by the design manipulations or not, did increase perceived deception and lowered willingness to purchase. This effect was robust for both mismatches, among packaging elements (pre-consumption) and from expected and perceived flavor ratios (post-consumption), but was more substantial for the post-consumption mismatch. Although the moderating effect of cognitive processing style regarding expected and perceived flavor ratios from pictorial and textual (ingredient list) information was not confirmed, the results indicated that the effect of salient textual information is substantial, independent of a particular processing style or label usage.

]]>The Effect of Ingredient Item Depiction on the Packaging Frontal View on Pre- and Post-Consumption Product EvaluationsNicole TimmermanBetina Piqueras-Fiszmandoi: 10.3390/foods8080354Foods2019-08-20Foods2019-08-2088Article35410.3390/foods8080354http://www.mdpi.com/2304-8158/8/8/354Foods, Vol. 8, Pages 353: Kinetic Improvement of Bioactive Compounds Extraction from Red Grape (Vitis vinifera Moldova) Pomace by Ultrasonic Treatmenthttp://www.mdpi.com/2304-8158/8/8/353
Grape pomace from a red grape variety (Vitis vinifera Moldova) cultivated in the northeastern region of Romania has been studied as a source for the extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) using ultrasonic treatment. The method of extraction described here uses two different solvents, namely 2-propanol and methanol. For each of the extraction solvents, we evaluated the singular influence and the impact of interactions between process parameters (solvent concentration, ultrasonic frequency, temperature, and extraction time) on the extraction yields of anthocyanins and phenolic compounds. Response surface methodology was implemented via a Box&amp;ndash;Behnken design to optimize the extraction of TMA and TPC from grape pomace. According to the optimization, in order to achieve the highest yield of TPC (62.487 mg gallic acid equivalent (GAE)/g (d = 1.0)), the following conditions are necessary: solvent&amp;mdash;2 propanol, solvent concentration 50%, temperature &amp;minus;50 &amp;deg;C and extraction time 29.6 min.Foods, Vol. 8, Pages 353: Kinetic Improvement of Bioactive Compounds Extraction from Red Grape (Vitis vinifera Moldova) Pomace by Ultrasonic Treatment

Grape pomace from a red grape variety (Vitis vinifera Moldova) cultivated in the northeastern region of Romania has been studied as a source for the extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) using ultrasonic treatment. The method of extraction described here uses two different solvents, namely 2-propanol and methanol. For each of the extraction solvents, we evaluated the singular influence and the impact of interactions between process parameters (solvent concentration, ultrasonic frequency, temperature, and extraction time) on the extraction yields of anthocyanins and phenolic compounds. Response surface methodology was implemented via a Box&amp;ndash;Behnken design to optimize the extraction of TMA and TPC from grape pomace. According to the optimization, in order to achieve the highest yield of TPC (62.487 mg gallic acid equivalent (GAE)/g (d = 1.0)), the following conditions are necessary: solvent&amp;mdash;2 propanol, solvent concentration 50%, temperature &amp;minus;50 &amp;deg;C and extraction time 29.6 min.

]]>Kinetic Improvement of Bioactive Compounds Extraction from Red Grape (Vitis vinifera Moldova) Pomace by Ultrasonic TreatmentFlorina DrancaMircea Oroiandoi: 10.3390/foods8080353Foods2019-08-17Foods2019-08-1788Article35310.3390/foods8080353http://www.mdpi.com/2304-8158/8/8/353Foods, Vol. 8, Pages 352: Will Product Packaging Density Affect Pre-Purchase Recognition?http://www.mdpi.com/2304-8158/8/8/352
This study analyzed preference and satisfaction according to the weight and size of products in order to understand how the size-weight illusion (SWI) occurs in affect. Perceived weight is known to be affected not only by the weight of the object, but also by its size, color, and material. A total of 54 participants took part in the experiment. Nine kinds of cookie boxes were prepared by combining three sizes and three weight levels of confectionery products. Participants were asked to rate the perceived weight of the cookie box by the modulus method and evaluate the preference and the satisfaction of the weight by using the semantic differential (SD) scale of 11 points. The results showed that SWI occurred in terms of the perceived weight of cookies boxes like previous studies; however, SWI appeared only partially in affect. The preference and satisfaction did not increase after a certain weight, and the limits of weight were different according to the size of cookie box. These results can be referred to determine the weight and size of a product for affective design and especially utilized for the package design of cookie boxes.Foods, Vol. 8, Pages 352: Will Product Packaging Density Affect Pre-Purchase Recognition?

This study analyzed preference and satisfaction according to the weight and size of products in order to understand how the size-weight illusion (SWI) occurs in affect. Perceived weight is known to be affected not only by the weight of the object, but also by its size, color, and material. A total of 54 participants took part in the experiment. Nine kinds of cookie boxes were prepared by combining three sizes and three weight levels of confectionery products. Participants were asked to rate the perceived weight of the cookie box by the modulus method and evaluate the preference and the satisfaction of the weight by using the semantic differential (SD) scale of 11 points. The results showed that SWI occurred in terms of the perceived weight of cookies boxes like previous studies; however, SWI appeared only partially in affect. The preference and satisfaction did not increase after a certain weight, and the limits of weight were different according to the size of cookie box. These results can be referred to determine the weight and size of a product for affective design and especially utilized for the package design of cookie boxes.

]]>Will Product Packaging Density Affect Pre-Purchase Recognition?Taebeum RyuJaehyun Parkdoi: 10.3390/foods8080352Foods2019-08-17Foods2019-08-1788Article35210.3390/foods8080352http://www.mdpi.com/2304-8158/8/8/352Foods, Vol. 8, Pages 351: Consumer Avoidance of Insect Containing Foods: Primary Emotions, Perceptions and Sensory Characteristics Driving Consumers Considerationshttp://www.mdpi.com/2304-8158/8/8/351
Why do many human beings find bugs repulsive? Disgust, a psychological factor, is believed to be the main reason why consumers would not consider eating foods containing insect ingredients. This study aimed to understand specific consumers&amp;rsquo; behaviors toward insect based products. A global survey was launched in 13 different countries. The participants (n = 630 from each country) completed the survey that included demographic questions and questions about why they would or would not eat insect-based products. The results show, particularly for some of the Asian countries, that it is necessary to start exposing and familiarizing the populations about insects in order to diminish the disgust factor associated with insects. It is strongly recommended that an insect-based product should not contain visible insect pieces, which trigger negative associations. The exceptions were consumers in countries such as Mexico and Thailand, evaluated in this study, which did not show significant negative beliefs associated with including insects in their diets. Additional research to promote insect-based product consumption with popular product types might be the first strategy to break the disgust barriers and build acquaintance about insect-based products. The need to educate consumers that not all insects are unhygienic is crucial to eliminating the potentially erroneous concepts from consumer mindsets.Foods, Vol. 8, Pages 351: Consumer Avoidance of Insect Containing Foods: Primary Emotions, Perceptions and Sensory Characteristics Driving Consumers Considerations

Why do many human beings find bugs repulsive? Disgust, a psychological factor, is believed to be the main reason why consumers would not consider eating foods containing insect ingredients. This study aimed to understand specific consumers&amp;rsquo; behaviors toward insect based products. A global survey was launched in 13 different countries. The participants (n = 630 from each country) completed the survey that included demographic questions and questions about why they would or would not eat insect-based products. The results show, particularly for some of the Asian countries, that it is necessary to start exposing and familiarizing the populations about insects in order to diminish the disgust factor associated with insects. It is strongly recommended that an insect-based product should not contain visible insect pieces, which trigger negative associations. The exceptions were consumers in countries such as Mexico and Thailand, evaluated in this study, which did not show significant negative beliefs associated with including insects in their diets. Additional research to promote insect-based product consumption with popular product types might be the first strategy to break the disgust barriers and build acquaintance about insect-based products. The need to educate consumers that not all insects are unhygienic is crucial to eliminating the potentially erroneous concepts from consumer mindsets.

]]>Consumer Avoidance of Insect Containing Foods: Primary Emotions, Perceptions and Sensory Characteristics Driving Consumers ConsiderationsMauricio CastroEdgar Chambersdoi: 10.3390/foods8080351Foods2019-08-17Foods2019-08-1788Article35110.3390/foods8080351http://www.mdpi.com/2304-8158/8/8/351Foods, Vol. 8, Pages 350: The “Grass-Fed” Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milkhttp://www.mdpi.com/2304-8158/8/8/350
Milk is a highly nutritious food that contains an array of macro and micro components, scientifically proven to be beneficial to human health. While the composition of milk is influenced by a variety of factors, such as genetics, health, lactation stage etc., the animal&amp;rsquo;s diet remains a key mechanism by which its nutrition and processing characteristics can be altered. Pasture feeding has been demonstrated to have a positive impact on the nutrient profile of milk, increasing the content of some beneficial nutrients such as Omega-3 polyunsaturated fatty acids, vaccenic acid, and conjugated linoleic acid (CLA), while reducing the levels of Omega-6 fatty acids and palmitic acid. These resultant alterations to the nutritional profile of &amp;ldquo;Grass-Fed&amp;rdquo; milk resonate with consumers that desire healthy, &amp;ldquo;natural&amp;rdquo;, and sustainable dairy products. This review provides a comprehensive comparison of the impact that pasture and non-pasture feeding systems have on bovine milk composition from a nutritional and functional (processability) perspective, highlighting factors that will be of interest to dairy farmers, processors, and consumers.Foods, Vol. 8, Pages 350: The “Grass-Fed” Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine Milk

Milk is a highly nutritious food that contains an array of macro and micro components, scientifically proven to be beneficial to human health. While the composition of milk is influenced by a variety of factors, such as genetics, health, lactation stage etc., the animal&amp;rsquo;s diet remains a key mechanism by which its nutrition and processing characteristics can be altered. Pasture feeding has been demonstrated to have a positive impact on the nutrient profile of milk, increasing the content of some beneficial nutrients such as Omega-3 polyunsaturated fatty acids, vaccenic acid, and conjugated linoleic acid (CLA), while reducing the levels of Omega-6 fatty acids and palmitic acid. These resultant alterations to the nutritional profile of &amp;ldquo;Grass-Fed&amp;rdquo; milk resonate with consumers that desire healthy, &amp;ldquo;natural&amp;rdquo;, and sustainable dairy products. This review provides a comprehensive comparison of the impact that pasture and non-pasture feeding systems have on bovine milk composition from a nutritional and functional (processability) perspective, highlighting factors that will be of interest to dairy farmers, processors, and consumers.

]]>The “Grass-Fed” Milk Story: Understanding the Impact of Pasture Feeding on the Composition and Quality of Bovine MilkMohammad AlothmanSean A. HoganDeirdre HennessyPat DillonKieran N. KilcawleyMichael O’DonovanJohn TobinMark A. FenelonTom F. O’Callaghandoi: 10.3390/foods8080350Foods2019-08-17Foods2019-08-1788Review35010.3390/foods8080350http://www.mdpi.com/2304-8158/8/8/350Foods, Vol. 8, Pages 349: Cistus incanus L. as an Innovative Functional Additive to Wheat Breadhttp://www.mdpi.com/2304-8158/8/8/349
Cistus incanus L. (CI) has been proposed as an innovative functional supplement of food products, and hence the present study aimed to evaluate the effect of the addition of dried CI on the properties of bread. Bread was prepared from white wheat flour supplemented with the addition of 1%, 2%, 3%, 4%, and 5% of ground CI. After the completion of baking process, various characteristics of the obtained bread product, such as yield, volume, porosity, acidity, color, and texture, were evaluated. In addition, total phenolic content (TPC), ABTS (2,2&amp;prime;-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, chelating power (CHEL), and ability to quench OH∙ radicals were measured. The results showed that the addition of CI to bread caused a reduction in the volume of bread, but texture of the crumbs was acceptable. Acidity and moisture content of bread were found to be increased following CI enrichment. Significant changes in the ash content and the color of bread crumbs were also observed. Bread incorporated with CI was characterized by significantly higher TPC and much higher antioxidant activity, as measured by ABTS, CHEL, and OH∙ radicals, compared to control bread. Supplementation of bread with 3% CI produced a product with desirable characteristics which was also favored by consumers.Foods, Vol. 8, Pages 349: Cistus incanus L. as an Innovative Functional Additive to Wheat Bread

Cistus incanus L. (CI) has been proposed as an innovative functional supplement of food products, and hence the present study aimed to evaluate the effect of the addition of dried CI on the properties of bread. Bread was prepared from white wheat flour supplemented with the addition of 1%, 2%, 3%, 4%, and 5% of ground CI. After the completion of baking process, various characteristics of the obtained bread product, such as yield, volume, porosity, acidity, color, and texture, were evaluated. In addition, total phenolic content (TPC), ABTS (2,2&amp;prime;-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, chelating power (CHEL), and ability to quench OH∙ radicals were measured. The results showed that the addition of CI to bread caused a reduction in the volume of bread, but texture of the crumbs was acceptable. Acidity and moisture content of bread were found to be increased following CI enrichment. Significant changes in the ash content and the color of bread crumbs were also observed. Bread incorporated with CI was characterized by significantly higher TPC and much higher antioxidant activity, as measured by ABTS, CHEL, and OH∙ radicals, compared to control bread. Supplementation of bread with 3% CI produced a product with desirable characteristics which was also favored by consumers.

]]>Cistus incanus L. as an Innovative Functional Additive to Wheat BreadGrażyna Cacak-PietrzakRenata RóżyłoDariusz DzikiUrszula Gawlik-DzikiAlicja SułekBeata Biernackadoi: 10.3390/foods8080349Foods2019-08-16Foods2019-08-1688Article34910.3390/foods8080349http://www.mdpi.com/2304-8158/8/8/349Foods, Vol. 8, Pages 348: Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red Wineshttp://www.mdpi.com/2304-8158/8/8/348
Food safety is one of the main concerns in the world and in wine it depends mostly on metabolites of microbial origin. The aim of this study was to investigate the occurrence of natural contaminants, ochratoxin A and biogenic amines (cadaverine, histamine, putrescine and tyramine), in Croatian commercial red wines originating from different Croatian wine-making regions. Ochratoxin A was detected in 92.8% of samples, however its concentrations in all samples were more than 10-fold lower than the limit set by the European Union (2 &amp;micro;g/kg), marking these wines as safe for consumption. The frequency of occurrence and measured concentrations of ochratoxin A were higher in wines produced in southern regions with highest values obtained in wines from southern Dalmatian islands. All samples were contaminated with cadaverine and putrescine, while 88.2% and 82.7% were contaminated with histamine and tyramine, respectively. Histamine concentrations ranged from below the limit of detection to 8.5 mg/L. Higher histamine concentrations were measured in wines with higher pH values which coincided with southern geographic origin. These results reinforce the need for routine detection and quantification of biogenic amines in Croatian wines to achieve better control of vinification and minimize their formation.Foods, Vol. 8, Pages 348: Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red Wines

Food safety is one of the main concerns in the world and in wine it depends mostly on metabolites of microbial origin. The aim of this study was to investigate the occurrence of natural contaminants, ochratoxin A and biogenic amines (cadaverine, histamine, putrescine and tyramine), in Croatian commercial red wines originating from different Croatian wine-making regions. Ochratoxin A was detected in 92.8% of samples, however its concentrations in all samples were more than 10-fold lower than the limit set by the European Union (2 &amp;micro;g/kg), marking these wines as safe for consumption. The frequency of occurrence and measured concentrations of ochratoxin A were higher in wines produced in southern regions with highest values obtained in wines from southern Dalmatian islands. All samples were contaminated with cadaverine and putrescine, while 88.2% and 82.7% were contaminated with histamine and tyramine, respectively. Histamine concentrations ranged from below the limit of detection to 8.5 mg/L. Higher histamine concentrations were measured in wines with higher pH values which coincided with southern geographic origin. These results reinforce the need for routine detection and quantification of biogenic amines in Croatian wines to achieve better control of vinification and minimize their formation.

]]>Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red WinesPaula ŽurgaNada VahčićIgor PaskovićMara BanovićMladenka Malenica Staverdoi: 10.3390/foods8080348Foods2019-08-15Foods2019-08-1588Article34810.3390/foods8080348http://www.mdpi.com/2304-8158/8/8/348Foods, Vol. 8, Pages 347: Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applicationshttp://www.mdpi.com/2304-8158/8/8/347
Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating &amp;ldquo;zero waste&amp;rdquo; processes.Foods, Vol. 8, Pages 347: Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating &amp;ldquo;zero waste&amp;rdquo; processes.

]]>Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food ApplicationsIliada K. LappaAikaterini PapadakiVasiliki KachrimanidouAntonia TerpouDionysios KoulougliotisEffimia EriotouNikolaos Kopsahelisdoi: 10.3390/foods8080347Foods2019-08-15Foods2019-08-1588Perspective34710.3390/foods8080347http://www.mdpi.com/2304-8158/8/8/347Foods, Vol. 8, Pages 346: The Stability and Activity Changes of Apigenin and Luteolin in Human Cervical Cancer Hela Cells in Response to Heat Treatment and Fe2+/Cu2+ Additionhttp://www.mdpi.com/2304-8158/8/8/346
Flavonoids are natural polyphenolic compounds with desired bio-functions but with chemical instability and sensitivity to temperature, oxygen, and other factors. Apigenin and luteolin, two flavones of the flavonoid family in plant foods, were; thus, assessed and compared for their stability, especially the changes in anti-cancer activity in response to the conducted heat treatments and the addition of ferrous or cupric ions. The two flavones in aqueous solutions showed first-order degradation at 20 and 37 &amp;deg;C. The addition of ferrous or cupric ions (except for Cu2+ at 37 &amp;deg;C) enhanced luteolin stability via forming the luteolin&amp;ndash;metal complexes; however, Fe/Cu addition (especially at 37 &amp;deg;C) consistently impaired apigenin stability. Using the human cervical cancer Hela cells and two cell treatment times (24 and 48 h), it was evident that heat treatments (37 and 100 &amp;deg;C) or Fe/Cu addition could endow apigenin and luteolin with decreased activities in growth inhibition, DNA damage, intracellular reactive oxygen species (ROS) generation, and apoptosis induction. In general, higher temperature led to greater decrease in these activities, while Fe2+ was more effective than Cu2+ to decrease these activities. The correlation analysis also suggested that the decreased ROS generation of the two flavones in the Hela cells was positively correlated with their decreased apoptosis induction. It is; thus, concluded that the two treatments can influence the two flavones&amp;rsquo; stability and especially exert an adverse impact on their anti-cancer activities.Foods, Vol. 8, Pages 346: The Stability and Activity Changes of Apigenin and Luteolin in Human Cervical Cancer Hela Cells in Response to Heat Treatment and Fe2+/Cu2+ Addition

Flavonoids are natural polyphenolic compounds with desired bio-functions but with chemical instability and sensitivity to temperature, oxygen, and other factors. Apigenin and luteolin, two flavones of the flavonoid family in plant foods, were; thus, assessed and compared for their stability, especially the changes in anti-cancer activity in response to the conducted heat treatments and the addition of ferrous or cupric ions. The two flavones in aqueous solutions showed first-order degradation at 20 and 37 &amp;deg;C. The addition of ferrous or cupric ions (except for Cu2+ at 37 &amp;deg;C) enhanced luteolin stability via forming the luteolin&amp;ndash;metal complexes; however, Fe/Cu addition (especially at 37 &amp;deg;C) consistently impaired apigenin stability. Using the human cervical cancer Hela cells and two cell treatment times (24 and 48 h), it was evident that heat treatments (37 and 100 &amp;deg;C) or Fe/Cu addition could endow apigenin and luteolin with decreased activities in growth inhibition, DNA damage, intracellular reactive oxygen species (ROS) generation, and apoptosis induction. In general, higher temperature led to greater decrease in these activities, while Fe2+ was more effective than Cu2+ to decrease these activities. The correlation analysis also suggested that the decreased ROS generation of the two flavones in the Hela cells was positively correlated with their decreased apoptosis induction. It is; thus, concluded that the two treatments can influence the two flavones&amp;rsquo; stability and especially exert an adverse impact on their anti-cancer activities.

]]>The Stability and Activity Changes of Apigenin and Luteolin in Human Cervical Cancer Hela Cells in Response to Heat Treatment and Fe2+/Cu2+ AdditionWan-Ning LiuJia ShiYu FuXin-Huai Zhaodoi: 10.3390/foods8080346Foods2019-08-14Foods2019-08-1488Article34610.3390/foods8080346http://www.mdpi.com/2304-8158/8/8/346Foods, Vol. 8, Pages 345: Mineral Elements in the Raw Milk of Several Dairy Farms in the Province of Albertahttp://www.mdpi.com/2304-8158/8/8/345
The objective of this study was to determine the concentrations of 20 minerals in the whole raw milk from Holstein dairy cows in the province of Alberta, Canada. A total of 156 milk samples were collected from 26 dairy farms (n = 6 per farm) and analyzed with inductively coupled plasma mass spectrometry (ICP-MS) for five macrominerals (Ca, Mg, P, K, and Na), ten microminerals (Bo, Co, Cu, Fe, Mn, Mo, Ru, Se, St, and Zn), and five heavy metals (Al, As, Cd, Cr, and Pb). Calculated means were compared with their recommended daily intakes (RDIs) or minimal risk levels (MRLs) obtained from several food safety agencies and with data obtained from a world meta-analytical study we conducted previously. Results of the present study showed differences in the concentrations of multiple minerals between the Alberta farms involved and world averages (WA) and within Alberta farms. Concentrations of macrominerals, including Ca, Mg, P, K, and Na, in the raw milk were greater in Alberta dairy farms than the WA (p &amp;lt; 00.5; except Ca). Of note, concentrations of Ca showed the highest variability among Alberta farms, with 11 farms having lower milk Ca than WA. The other macrominerals were higher than WA in more than 88% of Alberta farms. Data demonstrated that concentrations of microminerals, including Co, Cu, Fe, Mn, and Mo, in Alberta raw milk were lower compared with WA (p &amp;lt; 0.05). Selenium was the only element in raw milk that was found to have higher concentrations in all farms in Alberta vs. WA. High variability was observed for B, Sr, and Zn, which were lower in multiple locations around the province. Concentrations of heavy metals in the Alberta raw milk, including Al, As, Cd, and Pb, were lower than WA, whereas concentrations of Cr were higher. Most importantly, all heavy metals were below their respective MRLs in all analyzed samples. Overall, data from this study showed that raw milk from Holstein dairy cows in Alberta has concentrations of most mineral elements below their MRLs and some of them different from WA. Of note, although concentrations of Se and Zn in the raw milk were higher in Alberta compared with WA, their concentrations were still below their respective MRLs.Foods, Vol. 8, Pages 345: Mineral Elements in the Raw Milk of Several Dairy Farms in the Province of Alberta

The objective of this study was to determine the concentrations of 20 minerals in the whole raw milk from Holstein dairy cows in the province of Alberta, Canada. A total of 156 milk samples were collected from 26 dairy farms (n = 6 per farm) and analyzed with inductively coupled plasma mass spectrometry (ICP-MS) for five macrominerals (Ca, Mg, P, K, and Na), ten microminerals (Bo, Co, Cu, Fe, Mn, Mo, Ru, Se, St, and Zn), and five heavy metals (Al, As, Cd, Cr, and Pb). Calculated means were compared with their recommended daily intakes (RDIs) or minimal risk levels (MRLs) obtained from several food safety agencies and with data obtained from a world meta-analytical study we conducted previously. Results of the present study showed differences in the concentrations of multiple minerals between the Alberta farms involved and world averages (WA) and within Alberta farms. Concentrations of macrominerals, including Ca, Mg, P, K, and Na, in the raw milk were greater in Alberta dairy farms than the WA (p &amp;lt; 00.5; except Ca). Of note, concentrations of Ca showed the highest variability among Alberta farms, with 11 farms having lower milk Ca than WA. The other macrominerals were higher than WA in more than 88% of Alberta farms. Data demonstrated that concentrations of microminerals, including Co, Cu, Fe, Mn, and Mo, in Alberta raw milk were lower compared with WA (p &amp;lt; 0.05). Selenium was the only element in raw milk that was found to have higher concentrations in all farms in Alberta vs. WA. High variability was observed for B, Sr, and Zn, which were lower in multiple locations around the province. Concentrations of heavy metals in the Alberta raw milk, including Al, As, Cd, and Pb, were lower than WA, whereas concentrations of Cr were higher. Most importantly, all heavy metals were below their respective MRLs in all analyzed samples. Overall, data from this study showed that raw milk from Holstein dairy cows in Alberta has concentrations of most mineral elements below their MRLs and some of them different from WA. Of note, although concentrations of Se and Zn in the raw milk were higher in Alberta compared with WA, their concentrations were still below their respective MRLs.

]]>Mineral Elements in the Raw Milk of Several Dairy Farms in the Province of AlbertaGrzegorz ZwierzchowskiBurim N. Ametajdoi: 10.3390/foods8080345Foods2019-08-14Foods2019-08-1488Article34510.3390/foods8080345http://www.mdpi.com/2304-8158/8/8/345Foods, Vol. 8, Pages 344: Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Methodhttp://www.mdpi.com/2304-8158/8/8/344
The aim of this study was to investigate consumers&amp;rsquo; acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory attributes they perceived using the check-all-that-apply (CATA) method. Correspondence analysis identified characteristics of each cold brew sample and brewing methods, namely cold brew, coffee machine brewed but served cold, ready-to-drink, and purchased from a coffee shop. In addition, a reduced number of terms were reviewed for common-to-all cold brew samples (17 terms) and specific to each sample (48 terms), which also discriminated among samples. Furthermore, data on consumers&amp;rsquo; liking were not influenced by caffeine contents and most of the volatile compounds, but chlorogenic acid and trigonelline contents were negatively related with sensory data. This study specifies the characteristics of cold brew coffee using the CATA method, shows consumers&amp;rsquo; segmentation using acceptability, and investigates the relationship between sensory liking data and non-volatile, volatile compounds of coffee.Foods, Vol. 8, Pages 344: Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method

The aim of this study was to investigate consumers&amp;rsquo; acceptability and perceived sensory attributes of cold brew coffee, which is increasing in popularity. A total of 120 consumers evaluated liking of 13 cold brew coffee samples and checked sensory attributes they perceived using the check-all-that-apply (CATA) method. Correspondence analysis identified characteristics of each cold brew sample and brewing methods, namely cold brew, coffee machine brewed but served cold, ready-to-drink, and purchased from a coffee shop. In addition, a reduced number of terms were reviewed for common-to-all cold brew samples (17 terms) and specific to each sample (48 terms), which also discriminated among samples. Furthermore, data on consumers&amp;rsquo; liking were not influenced by caffeine contents and most of the volatile compounds, but chlorogenic acid and trigonelline contents were negatively related with sensory data. This study specifies the characteristics of cold brew coffee using the CATA method, shows consumers&amp;rsquo; segmentation using acceptability, and investigates the relationship between sensory liking data and non-volatile, volatile compounds of coffee.

]]>Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) MethodJeongAe HeoKap Seong ChoiShangci WangKoushik AdhikariJeehyun Leedoi: 10.3390/foods8080344Foods2019-08-13Foods2019-08-1388Article34410.3390/foods8080344http://www.mdpi.com/2304-8158/8/8/344Foods, Vol. 8, Pages 343: Garlic (Allium sativum L.): A Brief Review of Its Antigenotoxic Effectshttp://www.mdpi.com/2304-8158/8/8/343
Traditional Medicine/Complementary and Alternative Medicine is a practice that incorporates medicine based on plants, animals, and minerals for diagnosing, treating, and preventing certain diseases, including chronic degenerative diseases such as obesity, diabetes, hypertension, atherosclerosis, and cancer. Different factors generate its continued acceptance, highlighting its diversity, easy access, low cost, and the presence of relatively few adverse effects and, importantly, a high possibility of discovering antigenotoxic agents. In this regard, it is known that the use of different antigenotoxic agents is an efficient alternative to preventing human cancer and that, in general, these can act by means of a combination of various mechanisms of action and against one or various mutagens and/or carcinogens. Therefore, it is relevant to confirm its usefulness, efficacy, and its spectrum of action through different assays. With this in mind, the present manuscript has as its objective the compilation of different investigations carried out with garlic that have demonstrated its genoprotective capacity, and that have been evaluated by means of five of the most outstanding tests (Ames test, sister chromatid exchange, chromosomal aberrations, micronucleus, and comet assay). Thus, we intend to provide information and bibliographic support to investigators in order for them to broaden their studies on the antigenotoxic spectrum of action of this perennial plant.Foods, Vol. 8, Pages 343: Garlic (Allium sativum L.): A Brief Review of Its Antigenotoxic Effects

Traditional Medicine/Complementary and Alternative Medicine is a practice that incorporates medicine based on plants, animals, and minerals for diagnosing, treating, and preventing certain diseases, including chronic degenerative diseases such as obesity, diabetes, hypertension, atherosclerosis, and cancer. Different factors generate its continued acceptance, highlighting its diversity, easy access, low cost, and the presence of relatively few adverse effects and, importantly, a high possibility of discovering antigenotoxic agents. In this regard, it is known that the use of different antigenotoxic agents is an efficient alternative to preventing human cancer and that, in general, these can act by means of a combination of various mechanisms of action and against one or various mutagens and/or carcinogens. Therefore, it is relevant to confirm its usefulness, efficacy, and its spectrum of action through different assays. With this in mind, the present manuscript has as its objective the compilation of different investigations carried out with garlic that have demonstrated its genoprotective capacity, and that have been evaluated by means of five of the most outstanding tests (Ames test, sister chromatid exchange, chromosomal aberrations, micronucleus, and comet assay). Thus, we intend to provide information and bibliographic support to investigators in order for them to broaden their studies on the antigenotoxic spectrum of action of this perennial plant.

]]>Garlic (Allium sativum L.): A Brief Review of Its Antigenotoxic EffectsJosé Antonio Morales-GonzálezEduardo Madrigal-BujaidarManuel Sánchez-GutiérrezJeannett A. Izquierdo-VegaMaría del Carmen Valadez-VegaIsela Álvarez-GonzálezÁngel Morales-GonzálezEduardo Madrigal-Santillándoi: 10.3390/foods8080343Foods2019-08-13Foods2019-08-1388Review34310.3390/foods8080343http://www.mdpi.com/2304-8158/8/8/343Foods, Vol. 8, Pages 338: The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of ‘Sanhua’ Plum Fruitshttp://www.mdpi.com/2304-8158/8/8/338
Plum fruits would become putrid quickly after harvest. In order to prolong postharvest life, &amp;lsquo;Sanhua&amp;rsquo; plum fruits were treated by hot air combined with a chitosan coating, and stored at low temperature. Fruit firmness, total soluble solids, total phytochemical contents were evaluated along with total antioxidant activities and phytochemical components. Results showed that hot air treatment delayed softening process of plum fruit. The total phenolics and flavonoids accumulated and antioxidant activities increased in both control and treatment samples during storage. These values in the samples treated with hot air and chitosan were all higher than control and hot air treatments. Phytochemicals of epicatechin, cyanidin, pelargonidin, and hesperetin were all upregulated by hot air and chitosan treatment, especially epicatechin. This suggested that chitosan might play an important role in regulating phytochemical profiles of &amp;lsquo;Sanhua&amp;rsquo; plum fruits during storage.Foods, Vol. 8, Pages 338: The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of ‘Sanhua’ Plum Fruits

Plum fruits would become putrid quickly after harvest. In order to prolong postharvest life, &amp;lsquo;Sanhua&amp;rsquo; plum fruits were treated by hot air combined with a chitosan coating, and stored at low temperature. Fruit firmness, total soluble solids, total phytochemical contents were evaluated along with total antioxidant activities and phytochemical components. Results showed that hot air treatment delayed softening process of plum fruit. The total phenolics and flavonoids accumulated and antioxidant activities increased in both control and treatment samples during storage. These values in the samples treated with hot air and chitosan were all higher than control and hot air treatments. Phytochemicals of epicatechin, cyanidin, pelargonidin, and hesperetin were all upregulated by hot air and chitosan treatment, especially epicatechin. This suggested that chitosan might play an important role in regulating phytochemical profiles of &amp;lsquo;Sanhua&amp;rsquo; plum fruits during storage.

]]>The Combination of Hot Air and Chitosan Treatments on Phytochemical Changes during Postharvest Storage of ‘Sanhua’ Plum FruitsXiaoxiao ChangYusheng LuQuan LiZhixiong LinJishui QiuCheng PengCharles Stephen BrennanXinbo Guodoi: 10.3390/foods8080338Foods2019-08-12Foods2019-08-1288Article33810.3390/foods8080338http://www.mdpi.com/2304-8158/8/8/338Foods, Vol. 8, Pages 342: Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressurehttp://www.mdpi.com/2304-8158/8/8/342
An objective of the present study was the enrichment of skim sheep yoghurt milk base with hydrolysates (WPHs) of whey protein concentrate (WP80) derived from Feta cheesemaking. Moreover, the use of high hydrostatic pressure (HP) treatment at 600 MPa/55 &amp;deg;C/10 min as an alternative for heat treatment of milk bases, was studied. In brief, lyophilized trypsin and protamex hydrolysates of WP80 produced under laboratory conditions were added in skim sheep milk. The composition and heat treatment conditions were set after the assessment of the heat stability of various mixtures; trisodium citrate was used as a chelating agent, when needed. According to the results, the conditions of heat treatment were more important for the physical properties of the gel than the type of enrichment. High pressure treatment resulted in inferior gel properties, irrespective of the type of enrichment. Supplementation of skim sheep milk with whey protein hydrolysates at &amp;gt;0.5% had a detrimental effect on gel properties. Finally, skim sheep milk base inoculated with fresh traditional yoghurt, resulted in yoghurt-type gels with high counts of Lb. delbrueckii subsp. bulgaricus and Str. thermophilus -close to the ideal 1:1- and with a high ACE inhibitory activity &amp;gt;65% that were not essentially affected by the experimental factors.Foods, Vol. 8, Pages 342: Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

An objective of the present study was the enrichment of skim sheep yoghurt milk base with hydrolysates (WPHs) of whey protein concentrate (WP80) derived from Feta cheesemaking. Moreover, the use of high hydrostatic pressure (HP) treatment at 600 MPa/55 &amp;deg;C/10 min as an alternative for heat treatment of milk bases, was studied. In brief, lyophilized trypsin and protamex hydrolysates of WP80 produced under laboratory conditions were added in skim sheep milk. The composition and heat treatment conditions were set after the assessment of the heat stability of various mixtures; trisodium citrate was used as a chelating agent, when needed. According to the results, the conditions of heat treatment were more important for the physical properties of the gel than the type of enrichment. High pressure treatment resulted in inferior gel properties, irrespective of the type of enrichment. Supplementation of skim sheep milk with whey protein hydrolysates at &amp;gt;0.5% had a detrimental effect on gel properties. Finally, skim sheep milk base inoculated with fresh traditional yoghurt, resulted in yoghurt-type gels with high counts of Lb. delbrueckii subsp. bulgaricus and Str. thermophilus -close to the ideal 1:1- and with a high ACE inhibitory activity &amp;gt;65% that were not essentially affected by the experimental factors.

]]>Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic PressureLambros SakkasMaria TzevdouEvangelia ZoidouEvangelia GkotziaAnastasis KarvounisAntonia SamaraPetros TaoukisGolfo Moatsoudoi: 10.3390/foods8080342Foods2019-08-12Foods2019-08-1288Article34210.3390/foods8080342http://www.mdpi.com/2304-8158/8/8/342Foods, Vol. 8, Pages 341: Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Originhttp://www.mdpi.com/2304-8158/8/8/341
Thirty one Jerez vinegar samples and 33 Huelva vinegar samples were analyzed for polyphenolic and volatile compound content in order to characterize them and attempt to differentiate them. Sixteen polyphenolic compounds were quantified by means of ultraperformance liquid chromatography method with diode array detection (UPLC&amp;ndash;DAD), and 37 volatile compounds were studied by means of stir bar sorptive extraction&amp;ndash;gas chromatography&amp;ndash;mass spectrometry (SBSE&amp;ndash;GC&amp;ndash;MS). Spectrophotometric CIELab parameters were also measured for all the samples. The results obtained from the statistical multivariate treatment of the data evidenced a clear difference between vinegars from the two geographical indications with regard to their polyphenolic content, with Jerez vinegars exhibiting a greater phenolic content. Differentiation by the volatile compound content was, however, not so evident. Nevertheless, a considerable differentiation between the two groups of vinegars based on their volatile fraction was achieved. This may bring to light the grape varieties and geographical factors that have a clear influence on such differences.Foods, Vol. 8, Pages 341: Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of Origin

Thirty one Jerez vinegar samples and 33 Huelva vinegar samples were analyzed for polyphenolic and volatile compound content in order to characterize them and attempt to differentiate them. Sixteen polyphenolic compounds were quantified by means of ultraperformance liquid chromatography method with diode array detection (UPLC&amp;ndash;DAD), and 37 volatile compounds were studied by means of stir bar sorptive extraction&amp;ndash;gas chromatography&amp;ndash;mass spectrometry (SBSE&amp;ndash;GC&amp;ndash;MS). Spectrophotometric CIELab parameters were also measured for all the samples. The results obtained from the statistical multivariate treatment of the data evidenced a clear difference between vinegars from the two geographical indications with regard to their polyphenolic content, with Jerez vinegars exhibiting a greater phenolic content. Differentiation by the volatile compound content was, however, not so evident. Nevertheless, a considerable differentiation between the two groups of vinegars based on their volatile fraction was achieved. This may bring to light the grape varieties and geographical factors that have a clear influence on such differences.

]]>Characterization and Differentiation of Spanish Vinegars from Jerez and Condado de Huelva Protected Designations of OriginEnrique Durán-GuerreroMónica SchwarzM. Ángeles Fernández-RecamalesCarmelo G. BarrosoRemedios Castrodoi: 10.3390/foods8080341Foods2019-08-12Foods2019-08-1288Article34110.3390/foods8080341http://www.mdpi.com/2304-8158/8/8/341Foods, Vol. 8, Pages 340: Pure Polyphenols and Cranberry Juice High in Anthocyanins Increase Antioxidant Capacity in Animal Organshttp://www.mdpi.com/2304-8158/8/8/340
Anthocyanins and the broader class of polyphenols are strong antioxidants in vitro. Polyphenols are one of the major antioxidants in plant foods, and the beverages derived from them. There is extensive evidence in the literature that polyphenols are beneficial to health. In order to be bioactive in vivo, they need to be bioavailable and be transported from the circulation to target organs. To date, there have been few studies testing the extent to which polyphenols and especially anthocyanins affect the antioxidant capacity of animal organs. In our first pilot study, we investigated how three pure polyphenols (the flavonoids quercetin, catechin and hesperetin) given to rats by intraperitoneal injection (49 to 63 mg/kg) affected their organ antioxidant capacity. This was followed by a subsequent study that injected one ml of 100% cranberry juice (high in anthocyanins) to hamsters. Antioxidant capacity of animal organs was determined by using the ferric reducing antioxidant power (FRAP) colorimetric assay on methanolic extracts of select rat organs (i.e., liver, kidney, heart, prostate and brain) and in the hamster organs (i.e., liver, kidney, heart, bladder and brain). Overall the results showed that antioxidant capacity was significantly increased (p &amp;lt; 0.05) in experimental vs. control organs. Analysis of organs by high performance liquid chromatography (HPLC) from both animal studies provided evidence of polyphenol metabolites in the organ extracts. Taken together, this study provides data that the administration of anthocyanins and other polyphenols cause an increase in organ antioxidant capacity in two animal models. This result supports the growing evidence for the hypothesis that dietary polyphenols reduce the risk and extent of various chronic disease at the disease site.Foods, Vol. 8, Pages 340: Pure Polyphenols and Cranberry Juice High in Anthocyanins Increase Antioxidant Capacity in Animal Organs

Anthocyanins and the broader class of polyphenols are strong antioxidants in vitro. Polyphenols are one of the major antioxidants in plant foods, and the beverages derived from them. There is extensive evidence in the literature that polyphenols are beneficial to health. In order to be bioactive in vivo, they need to be bioavailable and be transported from the circulation to target organs. To date, there have been few studies testing the extent to which polyphenols and especially anthocyanins affect the antioxidant capacity of animal organs. In our first pilot study, we investigated how three pure polyphenols (the flavonoids quercetin, catechin and hesperetin) given to rats by intraperitoneal injection (49 to 63 mg/kg) affected their organ antioxidant capacity. This was followed by a subsequent study that injected one ml of 100% cranberry juice (high in anthocyanins) to hamsters. Antioxidant capacity of animal organs was determined by using the ferric reducing antioxidant power (FRAP) colorimetric assay on methanolic extracts of select rat organs (i.e., liver, kidney, heart, prostate and brain) and in the hamster organs (i.e., liver, kidney, heart, bladder and brain). Overall the results showed that antioxidant capacity was significantly increased (p &amp;lt; 0.05) in experimental vs. control organs. Analysis of organs by high performance liquid chromatography (HPLC) from both animal studies provided evidence of polyphenol metabolites in the organ extracts. Taken together, this study provides data that the administration of anthocyanins and other polyphenols cause an increase in organ antioxidant capacity in two animal models. This result supports the growing evidence for the hypothesis that dietary polyphenols reduce the risk and extent of various chronic disease at the disease site.

]]>Pure Polyphenols and Cranberry Juice High in Anthocyanins Increase Antioxidant Capacity in Animal OrgansTracy BariexcaJanice EzdebskiBenjamin RedanJoe Vinsondoi: 10.3390/foods8080340Foods2019-08-12Foods2019-08-1288Article34010.3390/foods8080340http://www.mdpi.com/2304-8158/8/8/340Foods, Vol. 8, Pages 339: Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)http://www.mdpi.com/2304-8158/8/8/339
In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (w/w), then milled by micro wet milling. Rice milk was pasteurized and gelatinized followed by the saccharification and lactic acid fermentation process. Paneer was produced using whole dairy milk mixed with 10%, 20%, and 30% of simultaneous saccharified and fermented (SSF) rice milk as a coagulant, and was analyzed for its physicochemical, microbial, and sensory properties. The results indicated that fermented rice milk has constructive effects on the physicochemical properties, texture, and shelf life of paneer, as there were no obvious defects observed for up to 12 days of storage at 4 &amp;deg;C. The sensory evaluation revealed that the acceptability score of the samples containing rice milk reduced slightly compared to the control samples. No significant differences (p &amp;le; 0.05) were observed among all the paneer samples incorporated with different percentages of rice milk, and the product was rated acceptable.Foods, Vol. 8, Pages 339: Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)

In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (w/w), then milled by micro wet milling. Rice milk was pasteurized and gelatinized followed by the saccharification and lactic acid fermentation process. Paneer was produced using whole dairy milk mixed with 10%, 20%, and 30% of simultaneous saccharified and fermented (SSF) rice milk as a coagulant, and was analyzed for its physicochemical, microbial, and sensory properties. The results indicated that fermented rice milk has constructive effects on the physicochemical properties, texture, and shelf life of paneer, as there were no obvious defects observed for up to 12 days of storage at 4 &amp;deg;C. The sensory evaluation revealed that the acceptability score of the samples containing rice milk reduced slightly compared to the control samples. No significant differences (p &amp;le; 0.05) were observed among all the paneer samples incorporated with different percentages of rice milk, and the product was rated acceptable.

]]>Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (Thinopyrum intermedium)Catrin TylRadhika BharathiTonya SchoenfussGeorge Amponsah Annordoi: 10.3390/foods8080337Foods2019-08-10Foods2019-08-1088Article33710.3390/foods8080337http://www.mdpi.com/2304-8158/8/8/337Foods, Vol. 8, Pages 336: Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyaninshttp://www.mdpi.com/2304-8158/8/8/336
Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and color of red wine anthocyanins, in a wine model solution, were evaluated by spectrophotometric and colorimetric analyses. Phenolic compounds from shavings, mainly ellagitannins, were determined by ultra-high-performance liquid chromatography/mass spectrometry (UHPLC/MS). Antioxidant and copigmentation effects varied depending on the type of shavings (AOW and UOW) and the phenolic concentration (100, 400, and 500 mg/L). Phenolic compounds from shavings improved the color characteristics (darker and more bluish color) and the copigmentation effect of red wine anthocyanins, being UOW a better source of copigments than AOW shavings. The best antioxidant activity was found for the 400 and 500 mg/L model solutions for both types of shavings. Results show a winemaking technological application based on the repurposing of cooperage byproducts, which could improve color and antioxidant characteristics of red wines.Foods, Vol. 8, Pages 336: Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins

Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and color of red wine anthocyanins, in a wine model solution, were evaluated by spectrophotometric and colorimetric analyses. Phenolic compounds from shavings, mainly ellagitannins, were determined by ultra-high-performance liquid chromatography/mass spectrometry (UHPLC/MS). Antioxidant and copigmentation effects varied depending on the type of shavings (AOW and UOW) and the phenolic concentration (100, 400, and 500 mg/L). Phenolic compounds from shavings improved the color characteristics (darker and more bluish color) and the copigmentation effect of red wine anthocyanins, being UOW a better source of copigments than AOW shavings. The best antioxidant activity was found for the 400 and 500 mg/L model solutions for both types of shavings. Results show a winemaking technological application based on the repurposing of cooperage byproducts, which could improve color and antioxidant characteristics of red wines.

]]>Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine AnthocyaninsMaría Luisa Escudero-GileteDolores HernanzCelia Galán-LorenteFrancisco J. HerediaMaría José Jara-Palaciosdoi: 10.3390/foods8080336Foods2019-08-09Foods2019-08-0988Article33610.3390/foods8080336http://www.mdpi.com/2304-8158/8/8/336Foods, Vol. 8, Pages 335: The Postharvest Quality of Fresh Sweet Cherries and Strawberries with an Active Packaging Systemhttp://www.mdpi.com/2304-8158/8/8/335
This study assessed the effect of the recently-introduced Life+ (ILIP, Valsamoggia, Italy) active packaging system on the postharvest quality of sweet cherries and strawberries. This system uses Equilibrium Modified Atmosphere Packaging (EMAP) to achieve specific intra-package conditions with three synergistic elements: an unvented and anti-mist heat sealable container, an active (naturally-antimicrobial) pad, and a heat-sealed, laser micro-perforated film of a specified gas permeability. Post-packaging quality parameters were monitored for 10 (strawberries) and 15 days (cherries): headspace gas concentration, weight loss, titratable acidity, total soluble solids, pH, disease incidence, and sensory quality. Results showed that use of the Life+ system delayed postharvest senescence by maintaining fruit color, acidity, and vitamin C content, and decreasing fruit weight loss and decay. The use of EMAP in sweet cherry resulted in enhanced sensory qualities compared to traditional perforated containers. The results suggest that the Life+ system leads to better sensory properties and improved shelf-life for strawberries and sweet cherries.Foods, Vol. 8, Pages 335: The Postharvest Quality of Fresh Sweet Cherries and Strawberries with an Active Packaging System

This study assessed the effect of the recently-introduced Life+ (ILIP, Valsamoggia, Italy) active packaging system on the postharvest quality of sweet cherries and strawberries. This system uses Equilibrium Modified Atmosphere Packaging (EMAP) to achieve specific intra-package conditions with three synergistic elements: an unvented and anti-mist heat sealable container, an active (naturally-antimicrobial) pad, and a heat-sealed, laser micro-perforated film of a specified gas permeability. Post-packaging quality parameters were monitored for 10 (strawberries) and 15 days (cherries): headspace gas concentration, weight loss, titratable acidity, total soluble solids, pH, disease incidence, and sensory quality. Results showed that use of the Life+ system delayed postharvest senescence by maintaining fruit color, acidity, and vitamin C content, and decreasing fruit weight loss and decay. The use of EMAP in sweet cherry resulted in enhanced sensory qualities compared to traditional perforated containers. The results suggest that the Life+ system leads to better sensory properties and improved shelf-life for strawberries and sweet cherries.

]]>The Postharvest Quality of Fresh Sweet Cherries and Strawberries with an Active Packaging SystemValentina ChiabrandoLuigi GaravagliaGiovanna Giacalonedoi: 10.3390/foods8080335Foods2019-08-09Foods2019-08-0988Article33510.3390/foods8080335http://www.mdpi.com/2304-8158/8/8/335Foods, Vol. 8, Pages 334: Phytosterol Contents of Edible Oils and Their Contributions to Estimated Phytosterol Intake in the Chinese Diethttp://www.mdpi.com/2304-8158/8/8/334
Phytosterols are important micronutrients in human diets. Evidence has shown that phytosterols play an essential role in the reduction of cholesterol in blood and therefore decrease cardiovascular morbidity. In this study, the content and composition of phytosterols in different kinds of vegetable oils were analyzed, and the total phytosterol intake and contribution of foods to intake were estimated based on consumption data. The results showed that the phytosterol contents of rice bran oil, corn oil, and rapeseed oil were higher than those of other vegetable oils and the intake of phytosterol in the Chinese diet was about 392.3 mg/day. The main sources of phytosterols were edible vegetable oils (46.3%), followed by cereals (38.9%), vegetables (9.2%), nuts (2.0%), fruits (1.5%), beans and bean products (1.4%), and tubers (0.8%). Among all vegetable oils, rapeseed oil was the main individual contributor to phytosterol intake (22.9%), especially for the southern residents of China.Foods, Vol. 8, Pages 334: Phytosterol Contents of Edible Oils and Their Contributions to Estimated Phytosterol Intake in the Chinese Diet

Phytosterols are important micronutrients in human diets. Evidence has shown that phytosterols play an essential role in the reduction of cholesterol in blood and therefore decrease cardiovascular morbidity. In this study, the content and composition of phytosterols in different kinds of vegetable oils were analyzed, and the total phytosterol intake and contribution of foods to intake were estimated based on consumption data. The results showed that the phytosterol contents of rice bran oil, corn oil, and rapeseed oil were higher than those of other vegetable oils and the intake of phytosterol in the Chinese diet was about 392.3 mg/day. The main sources of phytosterols were edible vegetable oils (46.3%), followed by cereals (38.9%), vegetables (9.2%), nuts (2.0%), fruits (1.5%), beans and bean products (1.4%), and tubers (0.8%). Among all vegetable oils, rapeseed oil was the main individual contributor to phytosterol intake (22.9%), especially for the southern residents of China.

]]>Phytosterol Contents of Edible Oils and Their Contributions to Estimated Phytosterol Intake in the Chinese DietRuinan YangLi XueLiangxiao ZhangXuefang WangXin QiJun JiangLi YuXiupin WangWen ZhangQi ZhangPeiwu Lidoi: 10.3390/foods8080334Foods2019-08-09Foods2019-08-0988Article33410.3390/foods8080334http://www.mdpi.com/2304-8158/8/8/334Foods, Vol. 8, Pages 333: Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Featureshttp://www.mdpi.com/2304-8158/8/8/333
The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed&amp;ndash;wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture content (MC) decreased. The Falling Number values (FN) determined for the wheat&amp;ndash;flaxseed composite flours increased by increasing the level of flaxseed. Within Mixolab data, greater differences were attributed to the eight parameters analysed: water absorption, dough development time, dough stability and all Mixolab torques during the heating and cooling stages. Also, a general decreased was also recorded for the differences between Mixolab torques which measures the starching speed (C3-2), the enzymatic degradation speed (C4-3) and the starch retrogradation rate (C5-4), whereas the difference which measures the speed of protein weakening due to heat (C1-2) increased. Composite dough behaviour presented a close positive relationship between MC and DT, and FN and PR with the C1-2 at a level of p &amp;lt; 0.05. The bread physical and sensory quality was improved up to a level of 10&amp;ndash;15% flaxseed flour addition in wheat flour.Foods, Vol. 8, Pages 333: Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed&amp;ndash;wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture content (MC) decreased. The Falling Number values (FN) determined for the wheat&amp;ndash;flaxseed composite flours increased by increasing the level of flaxseed. Within Mixolab data, greater differences were attributed to the eight parameters analysed: water absorption, dough development time, dough stability and all Mixolab torques during the heating and cooling stages. Also, a general decreased was also recorded for the differences between Mixolab torques which measures the starching speed (C3-2), the enzymatic degradation speed (C4-3) and the starch retrogradation rate (C5-4), whereas the difference which measures the speed of protein weakening due to heat (C1-2) increased. Composite dough behaviour presented a close positive relationship between MC and DT, and FN and PR with the C1-2 at a level of p &amp;lt; 0.05. The bread physical and sensory quality was improved up to a level of 10&amp;ndash;15% flaxseed flour addition in wheat flour.

]]>Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality FeaturesGeorgiana Gabriela CodinăAna Maria IstrateIoan GontariuSilvia Mironeasadoi: 10.3390/foods8080333Foods2019-08-09Foods2019-08-0988Article33310.3390/foods8080333http://www.mdpi.com/2304-8158/8/8/333Foods, Vol. 8, Pages 332: Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasseshttp://www.mdpi.com/2304-8158/8/8/332
Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (M. longissimus lumborum) and outside flat (M. biceps femoris). Striploins and outside flats were collected from 87 grass-fed steers. Carcasses were graded to the Meat Standards Australia (MSA) protocols. Striploins and outside flats were then dissected in half and allocated to one of the following two treatments: (1) not infused (control) and (2) infused with a kiwifruit extract (enhanced), and then prepared as grill and roast samples. Grill and roast samples were then aged for 10 or 28 days. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 2080 individual consumers, in accordance with the MSA protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Consumer sensory scores for tenderness, juiciness, flavor, overall liking, and MQ4 score were analyzed using a linear mixed-effects model. Kiwifruit extract improved consumer scores for tenderness, juiciness, flavor, overall liking, and MQ4 scores for striploins and outside flat (p &amp;lt; 0.05). These results suggest that kiwifruit extract provides an opportunity to improve eating experiences for consumers.Foods, Vol. 8, Pages 332: Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef Carcasses

Actinidin is a cysteine protease enzyme which occurs in kiwifruit and has been associated with improved tenderness in red meat. This study evaluated the impact of actinidin, derived from kiwifruit, on consumer sensory outcomes for striploin (M. longissimus lumborum) and outside flat (M. biceps femoris). Striploins and outside flats were collected from 87 grass-fed steers. Carcasses were graded to the Meat Standards Australia (MSA) protocols. Striploins and outside flats were then dissected in half and allocated to one of the following two treatments: (1) not infused (control) and (2) infused with a kiwifruit extract (enhanced), and then prepared as grill and roast samples. Grill and roast samples were then aged for 10 or 28 days. Consumer evaluations for tenderness, juiciness, flavor, and overall liking were conducted using untrained consumer sensory panels consisting of 2080 individual consumers, in accordance with the MSA protocols. These scores were then used to calculate an overall eating quality (MQ4) score. Consumer sensory scores for tenderness, juiciness, flavor, overall liking, and MQ4 score were analyzed using a linear mixed-effects model. Kiwifruit extract improved consumer scores for tenderness, juiciness, flavor, overall liking, and MQ4 scores for striploins and outside flat (p &amp;lt; 0.05). These results suggest that kiwifruit extract provides an opportunity to improve eating experiences for consumers.

]]>Influence of Kiwifruit Extract Infusion on Consumer Sensory Outcomes of Striploin (M. longissimus lumborum) and Outside Flat (M. biceps femoris) from Beef CarcassesAngela LeesMałgorzata KonarskaGarth TarrRod PolkinghornePeter McGilchristdoi: 10.3390/foods8080332Foods2019-08-08Foods2019-08-0888Article33210.3390/foods8080332http://www.mdpi.com/2304-8158/8/8/332Foods, Vol. 8, Pages 331: Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flourhttp://www.mdpi.com/2304-8158/8/8/331
The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread&amp;rsquo;s hardness of crumb and the hardness of crumb&amp;rsquo;s increase during bread storage.Foods, Vol. 8, Pages 331: Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread&amp;rsquo;s hardness of crumb and the hardness of crumb&amp;rsquo;s increase during bread storage.

]]>Procedures for Breadmaking Quality Assessment of Rye Wholemeal FlourSylwia StępniewskaWaleed H. HassoonAnna SzafrańskaGrażyna Cacak-PietrzakDariusz Dzikidoi: 10.3390/foods8080331Foods2019-08-08Foods2019-08-0888Article33110.3390/foods8080331http://www.mdpi.com/2304-8158/8/8/331Foods, Vol. 8, Pages 329: The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Productshttp://www.mdpi.com/2304-8158/8/8/329
The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample. Sensory preference and acceptability with consumers were determined through ranking test and 9-point hedonic scale respectively. The satiation and satiety were determined by the visual analogue scale (VAS). In addition, caloric intake; macronutrients; physical parameters such as yield, specific volume, hardness, cohesiveness, and gum; stability in storage time by microbiological analysis; and moisture variation of the samples were calculated. The results showed that the preference and sensory acceptability is significantly (p &amp;lt; 0.05) higher in the control sample; the sweeteners decreased the sensory response, but not the satiation and satiety, although these are not related to the sensory response and did not present significant differences with the control sample, except in the satiation parameter of the sample sweetened with Stevia. The physical and texture parameters highlight the best quality of the control sample and are related to the sensory response. The shelf life is also greater in the control sample, which shows that sugar contributes sweetness and other technological characteristics related to texture, stability during storage, aroma, color, and flavor, thanks to the Maillard reaction.Foods, Vol. 8, Pages 329: The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products

The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample. Sensory preference and acceptability with consumers were determined through ranking test and 9-point hedonic scale respectively. The satiation and satiety were determined by the visual analogue scale (VAS). In addition, caloric intake; macronutrients; physical parameters such as yield, specific volume, hardness, cohesiveness, and gum; stability in storage time by microbiological analysis; and moisture variation of the samples were calculated. The results showed that the preference and sensory acceptability is significantly (p &amp;lt; 0.05) higher in the control sample; the sweeteners decreased the sensory response, but not the satiation and satiety, although these are not related to the sensory response and did not present significant differences with the control sample, except in the satiation parameter of the sample sweetened with Stevia. The physical and texture parameters highlight the best quality of the control sample and are related to the sensory response. The shelf life is also greater in the control sample, which shows that sugar contributes sweetness and other technological characteristics related to texture, stability during storage, aroma, color, and flavor, thanks to the Maillard reaction.

]]>The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry ProductsVilma QuitralJuanita ValdésValeska UmañaNicol GallardoMaría José AlcainoCarolina ArayaMarcos Floresdoi: 10.3390/foods8080329Foods2019-08-08Foods2019-08-0888Article32910.3390/foods8080329http://www.mdpi.com/2304-8158/8/8/329Foods, Vol. 8, Pages 330: Distribution, Contents, and Health Risk Assessment of Cadmium, Lead, and Nickel in Bananas Produced in Ecuadorhttp://www.mdpi.com/2304-8158/8/8/330
In this study, cadmium (Cd), nickel (Ni), and lead (Pb) contents were analyzed in sixteen banana composite samples from different commercial establishments from eleven Ecuadorian production provinces using graphite furnace atomic absorption spectrophotometry. The concentrations (fresh weight) in the samples collected (9.3&amp;ndash;47.3 &amp;mu;g&amp;middot;kg&amp;minus;1 for Cd, 16.1&amp;ndash;105.6 &amp;mu;g&amp;middot;kg&amp;minus;1 for Ni, and 36.9&amp;ndash;538.0 &amp;mu;g&amp;middot;kg&amp;minus;1 for Pb) were used to calculate the estimated daily intake (EDI), target hazard quotient (THQ), and target carcinogenic risk (CR) associated with dietary exposure to these potentially toxic metals. Cd and Ni results showed that every sample had EDIs lower than the oral reference dose and THQ values lower than 1, demonstrating that there was no non-carcinogenic risk related to the exposure to Cd and Ni. In the case of Pb, two EDIs results were higher than the reference dose, also their corresponding THQ values were higher than 1. The lead CR in all samples was less than 1 &amp;times; 10&amp;minus;4, the upper limit used for acceptable cancer risk. Thus, there is no significant health risk to the consumer associated with bananas with contamination levels of Cd, Ni, but there is Pb risk for toddlers (12 kg of body weight) intake comparable to the one detected in the present study.Foods, Vol. 8, Pages 330: Distribution, Contents, and Health Risk Assessment of Cadmium, Lead, and Nickel in Bananas Produced in Ecuador

In this study, cadmium (Cd), nickel (Ni), and lead (Pb) contents were analyzed in sixteen banana composite samples from different commercial establishments from eleven Ecuadorian production provinces using graphite furnace atomic absorption spectrophotometry. The concentrations (fresh weight) in the samples collected (9.3&amp;ndash;47.3 &amp;mu;g&amp;middot;kg&amp;minus;1 for Cd, 16.1&amp;ndash;105.6 &amp;mu;g&amp;middot;kg&amp;minus;1 for Ni, and 36.9&amp;ndash;538.0 &amp;mu;g&amp;middot;kg&amp;minus;1 for Pb) were used to calculate the estimated daily intake (EDI), target hazard quotient (THQ), and target carcinogenic risk (CR) associated with dietary exposure to these potentially toxic metals. Cd and Ni results showed that every sample had EDIs lower than the oral reference dose and THQ values lower than 1, demonstrating that there was no non-carcinogenic risk related to the exposure to Cd and Ni. In the case of Pb, two EDIs results were higher than the reference dose, also their corresponding THQ values were higher than 1. The lead CR in all samples was less than 1 &amp;times; 10&amp;minus;4, the upper limit used for acceptable cancer risk. Thus, there is no significant health risk to the consumer associated with bananas with contamination levels of Cd, Ni, but there is Pb risk for toddlers (12 kg of body weight) intake comparable to the one detected in the present study.

]]>Distribution, Contents, and Health Risk Assessment of Cadmium, Lead, and Nickel in Bananas Produced in EcuadorDavid Romero-EstévezGabriela S. Yánez-JácomeKarina Simbaña-FarinangoHugo Navarretedoi: 10.3390/foods8080330Foods2019-08-08Foods2019-08-0888Article33010.3390/foods8080330http://www.mdpi.com/2304-8158/8/8/330Foods, Vol. 8, Pages 328: Toxicological Studies of Czech Beers and Their Constituentshttp://www.mdpi.com/2304-8158/8/8/328
Background: Czech beers are unique because they are brewed using specific technology at a particular latitude and for being entirely produced in the area of the Czech Republic. The purpose of this work is the evaluation of toxicological effects of a variety of freeze-dried Czech beers, their raw materials (malts, hops and yeast) and processed-beer (wort, hopped wort and young beer). Methods: In vivo assays to evaluate the safety and protective effects in the Drosophila melanogaster eukaryotic system, and the in vitro evaluations of chemopreventive and DNA damage activity using the HL-60 tumour human cell line were carried out. Results: The safe effects for all the analysed substances and general protective effects against H2O2 were shown both at the individual and genomic level in the Drosophila animal model, with some exceptions. Moreover, all the substances were able to inhibit the tumour cell growth and to induce DNA damage in the HL-60 cells at different levels (proapoptotic, single/double strands breaks and methylation status). Conclusions: The promising effects shown by freeze-dried Czech beers due to their safety, protection against a toxin, chemopreventive potential and the induction of DNA damage in tumour cells, allow the proposition of Czech beer as a beverage with nutraceutic potential.Foods, Vol. 8, Pages 328: Toxicological Studies of Czech Beers and Their Constituents

Background: Czech beers are unique because they are brewed using specific technology at a particular latitude and for being entirely produced in the area of the Czech Republic. The purpose of this work is the evaluation of toxicological effects of a variety of freeze-dried Czech beers, their raw materials (malts, hops and yeast) and processed-beer (wort, hopped wort and young beer). Methods: In vivo assays to evaluate the safety and protective effects in the Drosophila melanogaster eukaryotic system, and the in vitro evaluations of chemopreventive and DNA damage activity using the HL-60 tumour human cell line were carried out. Results: The safe effects for all the analysed substances and general protective effects against H2O2 were shown both at the individual and genomic level in the Drosophila animal model, with some exceptions. Moreover, all the substances were able to inhibit the tumour cell growth and to induce DNA damage in the HL-60 cells at different levels (proapoptotic, single/double strands breaks and methylation status). Conclusions: The promising effects shown by freeze-dried Czech beers due to their safety, protection against a toxin, chemopreventive potential and the induction of DNA damage in tumour cells, allow the proposition of Czech beer as a beverage with nutraceutic potential.

]]>Toxicological Studies of Czech Beers and Their ConstituentsTania Merinas-AmoRocío Merinas-AmoVictoria García-ZorrillaAlejandro Velasco-RuizLadislav ChladekVladimir PlachyMercedes del Río-CelestinoRafael FontLadislav KokoskaÁngeles Alonso-Moragadoi: 10.3390/foods8080328Foods2019-08-08Foods2019-08-0888Article32810.3390/foods8080328http://www.mdpi.com/2304-8158/8/8/328Foods, Vol. 8, Pages 327: The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)http://www.mdpi.com/2304-8158/8/8/327
Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant&amp;rsquo;s extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC&amp;ndash;GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage.Foods, Vol. 8, Pages 327: The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)

Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegradable films of whey protein concentrate (WPC) was evaluated. Aromatic plant&amp;rsquo;s extracts present high antioxidant properties, representing an alternative for synthetic food additives. The main objective of this study was to verify the effectiveness of an edible WPC film incorporated with a plant-based extract on retarding the lipid oxidation of fresh salmon. Green tea extract (GTE) was chosen to be incorporated into the active film. Fresh salmon was packaged with the control film (WPC) and with active film (WPC&amp;ndash;GTE). The oxidation level of non-packaged samples and packaged samples were tested for different storage times. Four methods were applied to evaluate lipid oxidation state of fresh salmon: peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) assay, and monitoring of hexanal. The results obtained in this study indicate that the whey protein active film was successfully produced, and it was effective in delaying lipid oxidation of fresh salmon samples until the 14th day of storage.

]]>The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)Frederico V. R. CastroMariana A. AndradeAna Sanches SilvaMaria Fátima VazFernanda Vilarinhodoi: 10.3390/foods8080327Foods2019-08-08Foods2019-08-0888Article32710.3390/foods8080327http://www.mdpi.com/2304-8158/8/8/327Foods, Vol. 8, Pages 326: Elderberry (Sambucus nigra L.) Fruit Extract Alleviates Oxidative Stress, Insulin Resistance, and Inflammation in Hypertrophied 3T3-L1 Adipocytes and Activated RAW 264.7 Macrophageshttp://www.mdpi.com/2304-8158/8/8/326
Oxidative stress and inflammation in hypertrophied adipose tissue with excessive fat accumulation play a crucial role in the development of obesity and accompanying metabolic dysfunctions. This study demonstrated the capacity of elderberry fruit (EDB) extract to decrease the elevated production of reactive oxygen species in hypertrophied 3T3-L1 adipocytes. Treatment with the EDB extract resulted in modulation of mRNA expression and protein secretion of key adipokines in hypertrophied adipocytes. Expression of leptin and adiponectin was, respectively, down- and up-regulated. Moreover, glucose uptake stimulation was noticed in mature adipocytes, both sensitive to insulin and insulin resistant. This may suggest a positive effect of EDB extract on insulin resistance status. The extract was also found to alleviate the inflammatory response in activated RAW 264.7 macrophages by down-regulating the expression of proinflammatory genes (TNF-&amp;alpha;, IL-6, COX-2, iNOS) and suppressing the enhanced production of inflammatory mediators (TNF-&amp;alpha;, IL-6, PGE2, NO). In vitro experiments showed that the EDB extract could inhibit digestive enzymes, including &amp;alpha;-amylase, &amp;alpha;-glucosidase, and pancreatic lipase, leading to reduced intestinal absorption of dietary lipids and carbohydrates. Further in vivo studies could be postulated to support EDB as a functional food component for the prevention and treatment of obesity and metabolic-immune comorbidities.Foods, Vol. 8, Pages 326: Elderberry (Sambucus nigra L.) Fruit Extract Alleviates Oxidative Stress, Insulin Resistance, and Inflammation in Hypertrophied 3T3-L1 Adipocytes and Activated RAW 264.7 Macrophages

Oxidative stress and inflammation in hypertrophied adipose tissue with excessive fat accumulation play a crucial role in the development of obesity and accompanying metabolic dysfunctions. This study demonstrated the capacity of elderberry fruit (EDB) extract to decrease the elevated production of reactive oxygen species in hypertrophied 3T3-L1 adipocytes. Treatment with the EDB extract resulted in modulation of mRNA expression and protein secretion of key adipokines in hypertrophied adipocytes. Expression of leptin and adiponectin was, respectively, down- and up-regulated. Moreover, glucose uptake stimulation was noticed in mature adipocytes, both sensitive to insulin and insulin resistant. This may suggest a positive effect of EDB extract on insulin resistance status. The extract was also found to alleviate the inflammatory response in activated RAW 264.7 macrophages by down-regulating the expression of proinflammatory genes (TNF-&amp;alpha;, IL-6, COX-2, iNOS) and suppressing the enhanced production of inflammatory mediators (TNF-&amp;alpha;, IL-6, PGE2, NO). In vitro experiments showed that the EDB extract could inhibit digestive enzymes, including &amp;alpha;-amylase, &amp;alpha;-glucosidase, and pancreatic lipase, leading to reduced intestinal absorption of dietary lipids and carbohydrates. Further in vivo studies could be postulated to support EDB as a functional food component for the prevention and treatment of obesity and metabolic-immune comorbidities.

]]>Elderberry (Sambucus nigra L.) Fruit Extract Alleviates Oxidative Stress, Insulin Resistance, and Inflammation in Hypertrophied 3T3-L1 Adipocytes and Activated RAW 264.7 MacrophagesJoanna Zielińska-WasielicaAnna OlejnikKatarzyna KowalskaMariola OlkowiczRadosław Dembczyńskidoi: 10.3390/foods8080326Foods2019-08-08Foods2019-08-0888Article32610.3390/foods8080326http://www.mdpi.com/2304-8158/8/8/326Foods, Vol. 8, Pages 325: Effect of Different Packaging Methods on Protein Oxidation and Degradation of Grouper (Epinephelus coioides) During Refrigerated Storagehttp://www.mdpi.com/2304-8158/8/8/325
This study investigates the effect of different packaging methods&amp;mdash;namely, air packaging (AP), vacuum packaging (VP), and modified atmosphere packaging (MAP)&amp;mdash;on the protein oxidation and degradation of grouper (Epinephelus coioides) fillets during refrigerated storage. The carbonyl group, myofibril fragmentation index, free amino acids, FTIR of myofibrillar proteins, and total protein SDS-PAGE were determined. The results showed that the protein oxidation degree of the fillets gradually increased as the storage time increased. The FTIR results indicated that the secondary structure transformed from an &amp;alpha;-helix to an irregular curl. SDS-PAGE confirmed the degradation of the myosin heavy chain, and that myosin gradually occurred during refrigerated storage. Meanwhile, protein oxidation and degradation were highly correlated. Protein degradation was accelerated by protein oxidation in myofibrils, which included the increase of protein surface hydrophobicity and changes of the secondary structure. In fact, the protein oxidation and degradation of the grouper fillets were effectively inhibited by MAP and VP during refrigerated storage, and MAP (30% N2 and 70% CO2) had the best results.Foods, Vol. 8, Pages 325: Effect of Different Packaging Methods on Protein Oxidation and Degradation of Grouper (Epinephelus coioides) During Refrigerated Storage

This study investigates the effect of different packaging methods&amp;mdash;namely, air packaging (AP), vacuum packaging (VP), and modified atmosphere packaging (MAP)&amp;mdash;on the protein oxidation and degradation of grouper (Epinephelus coioides) fillets during refrigerated storage. The carbonyl group, myofibril fragmentation index, free amino acids, FTIR of myofibrillar proteins, and total protein SDS-PAGE were determined. The results showed that the protein oxidation degree of the fillets gradually increased as the storage time increased. The FTIR results indicated that the secondary structure transformed from an &amp;alpha;-helix to an irregular curl. SDS-PAGE confirmed the degradation of the myosin heavy chain, and that myosin gradually occurred during refrigerated storage. Meanwhile, protein oxidation and degradation were highly correlated. Protein degradation was accelerated by protein oxidation in myofibrils, which included the increase of protein surface hydrophobicity and changes of the secondary structure. In fact, the protein oxidation and degradation of the grouper fillets were effectively inhibited by MAP and VP during refrigerated storage, and MAP (30% N2 and 70% CO2) had the best results.

]]>Effect of Different Packaging Methods on Protein Oxidation and Degradation of Grouper (Epinephelus coioides) During Refrigerated StorageXicai ZhangWenbo HuangJing Xiedoi: 10.3390/foods8080325Foods2019-08-07Foods2019-08-0788Article32510.3390/foods8080325http://www.mdpi.com/2304-8158/8/8/325Foods, Vol. 8, Pages 324: Identification of the Non-Volatile Taste-Active Components in Crab Saucehttp://www.mdpi.com/2304-8158/8/8/324
Crab sauce is a traditional umami seasoning in the coastal cities in South East China. The putative non-volatile taste-active components in crab sauce were measured, and their impacts on the taste were evaluated on the basis of the taste activity value (TAV), omission test, addition test and equivalent umami concentration (EUC). The EUC used to evaluate the synergistic effect of the flavor nucleotides and umami amino acids was 19.3 g monosodium glutamate (MSG)/100 mL, which illuminated that crab sauce had a very intense umami taste. The key non-volatile taste-active components in crab sauce demonstrated by the omission test and addition test were glutamic acid (Glu), aspartic acid (Asp), glycine (Gly), alanine (Ala), lysine (Lys), histidine (His), 5&amp;prime;-inosine monophosphate (IMP), 5&amp;prime;-guanosine monophosphate (GMP), NaCl, KCl, serine (Ser) and valine (Val), and most of these components also had a higher TAV. So, the TAV could be a high-efficiency tool to predict the taste-active components, and the TAV combined with the omission test and addition test could be a very useful method to determine the taste-active components in crab sauce.Foods, Vol. 8, Pages 324: Identification of the Non-Volatile Taste-Active Components in Crab Sauce

Crab sauce is a traditional umami seasoning in the coastal cities in South East China. The putative non-volatile taste-active components in crab sauce were measured, and their impacts on the taste were evaluated on the basis of the taste activity value (TAV), omission test, addition test and equivalent umami concentration (EUC). The EUC used to evaluate the synergistic effect of the flavor nucleotides and umami amino acids was 19.3 g monosodium glutamate (MSG)/100 mL, which illuminated that crab sauce had a very intense umami taste. The key non-volatile taste-active components in crab sauce demonstrated by the omission test and addition test were glutamic acid (Glu), aspartic acid (Asp), glycine (Gly), alanine (Ala), lysine (Lys), histidine (His), 5&amp;prime;-inosine monophosphate (IMP), 5&amp;prime;-guanosine monophosphate (GMP), NaCl, KCl, serine (Ser) and valine (Val), and most of these components also had a higher TAV. So, the TAV could be a high-efficiency tool to predict the taste-active components, and the TAV combined with the omission test and addition test could be a very useful method to determine the taste-active components in crab sauce.

]]>Identification of the Non-Volatile Taste-Active Components in Crab SauceTian-Tian LiuNing XiaQin-Zhi WangDe-Wei Chendoi: 10.3390/foods8080324Foods2019-08-07Foods2019-08-0788Article32410.3390/foods8080324http://www.mdpi.com/2304-8158/8/8/324Foods, Vol. 8, Pages 323: Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)http://www.mdpi.com/2304-8158/8/8/323
The aim of the study was to evaluate the effect of heat treatment salmon quality using the sous-vide method (57 &amp;deg;C, 20 min and 63 &amp;deg;C, 80 min) in comparison with traditional methods (steam cooking, roasting). The yield of process and sensory quality (sensory profile, consumer liking) and the color and texture of salmon was measured. Salmon processed with the sous-vide method was characterized by a statistically significantly (p &amp;le; 0.05) higher yield and water content than the samples prepared by steaming and roasting. Statistically higher (p &amp;le; 0.05) consumer preference for salmon prepared using higher parameters of the sous-vide process (63 &amp;deg;C, 80 min) compared with low parameters (57 &amp;deg;C, 20 min) was stated. Parameters of the sous-vide processing (57 &amp;deg;C, 20 min) have a negative effect on salmon quality. It was observed that as the temperature and time of the process increased, the intensity of the flavor and odor attributes of cooked fish also increased, while the intensity of raw fish, juiciness, tenderness, and softness decreased. The color of salmon also changed. Based on the results, we recommend the following parameters of process in preparing salmon using the sous-vide method: 63 &amp;deg;C for 80 min.Foods, Vol. 8, Pages 323: Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)

The aim of the study was to evaluate the effect of heat treatment salmon quality using the sous-vide method (57 &amp;deg;C, 20 min and 63 &amp;deg;C, 80 min) in comparison with traditional methods (steam cooking, roasting). The yield of process and sensory quality (sensory profile, consumer liking) and the color and texture of salmon was measured. Salmon processed with the sous-vide method was characterized by a statistically significantly (p &amp;le; 0.05) higher yield and water content than the samples prepared by steaming and roasting. Statistically higher (p &amp;le; 0.05) consumer preference for salmon prepared using higher parameters of the sous-vide process (63 &amp;deg;C, 80 min) compared with low parameters (57 &amp;deg;C, 20 min) was stated. Parameters of the sous-vide processing (57 &amp;deg;C, 20 min) have a negative effect on salmon quality. It was observed that as the temperature and time of the process increased, the intensity of the flavor and odor attributes of cooked fish also increased, while the intensity of raw fish, juiciness, tenderness, and softness decreased. The color of salmon also changed. Based on the results, we recommend the following parameters of process in preparing salmon using the sous-vide method: 63 &amp;deg;C for 80 min.

]]>Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)Artur GłuchowskiEwa Czarniecka-SkubinaGrażyna Wasiak-ZysDorota Nowakdoi: 10.3390/foods8080323Foods2019-08-07Foods2019-08-0788Article32310.3390/foods8080323http://www.mdpi.com/2304-8158/8/8/323Foods, Vol. 8, Pages 322: Quality Evaluation of Oviductus Ranae Based on PUFAs Using HPLC Fingerprint Techniques Combined with Chemometric Methodshttp://www.mdpi.com/2304-8158/8/8/322
Oviductus Ranae is a nutritional product for both medicine and food. Its quality is uneven due to multiple factors. An efficient method was established to evaluate the quality of Oviductus Ranae using fingerprint techniques and chemometric methods based on the analysis of polyunsaturated fatty acids (PUFAs) in petroleum ether extract by high performance liquid chromatography (HPLC). During this process, 27 batches of Oviductus Ranae were analyzed by HPLC and two types of chromatographic fingerprints were established. The fingerprint that was obtained by matching six known peaks was used for the quantification of six PUFAs. Another fingerprint was obtained by matching sixteen peaks with a peak area ratio greater than 0.5% and it was used to classify the different qualities of Oviductus Ranae by further combining three different chemometric models. The 27 batches of Oviductus Ranae were divided into four categories, which was consistent with the analysis results of six PUFAs contents. The two high-quality samples with significantly higher contents were classified into one category, and samples with medium contents were divided into two categories, including eight and thirteen samples, respectively. The four inferior samples with lower contents were classified into one category. The results indicated that the newly developed method has potential application prospects for the quality evaluation of Oviductus Ranae.Foods, Vol. 8, Pages 322: Quality Evaluation of Oviductus Ranae Based on PUFAs Using HPLC Fingerprint Techniques Combined with Chemometric Methods

Oviductus Ranae is a nutritional product for both medicine and food. Its quality is uneven due to multiple factors. An efficient method was established to evaluate the quality of Oviductus Ranae using fingerprint techniques and chemometric methods based on the analysis of polyunsaturated fatty acids (PUFAs) in petroleum ether extract by high performance liquid chromatography (HPLC). During this process, 27 batches of Oviductus Ranae were analyzed by HPLC and two types of chromatographic fingerprints were established. The fingerprint that was obtained by matching six known peaks was used for the quantification of six PUFAs. Another fingerprint was obtained by matching sixteen peaks with a peak area ratio greater than 0.5% and it was used to classify the different qualities of Oviductus Ranae by further combining three different chemometric models. The 27 batches of Oviductus Ranae were divided into four categories, which was consistent with the analysis results of six PUFAs contents. The two high-quality samples with significantly higher contents were classified into one category, and samples with medium contents were divided into two categories, including eight and thirteen samples, respectively. The four inferior samples with lower contents were classified into one category. The results indicated that the newly developed method has potential application prospects for the quality evaluation of Oviductus Ranae.

]]>Quality Evaluation of Oviductus Ranae Based on PUFAs Using HPLC Fingerprint Techniques Combined with Chemometric MethodsHongye GuoYuanshuai GanMin LiuShihan WangShuling NiYan ZhouYao XiaoZhihan WangYongsheng Wangdoi: 10.3390/foods8080322Foods2019-08-07Foods2019-08-0788Article32210.3390/foods8080322http://www.mdpi.com/2304-8158/8/8/322Foods, Vol. 8, Pages 321: Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescenthttp://www.mdpi.com/2304-8158/8/8/321
Data about the nutritional composition of gluten-free products (GFP) are still limited. Most studies are based on ingredient and nutrition information described on the food label. However, analytical determination is considered the gold standard for compositional analysis of food. Micronutrient analytical content differences were observed in a selection of GF breads, flakes and pasta, when compared with their respective gluten-containing counterparts. In general terms, lower iron, piridoxin, riboflavin, thiamin, niacin, folate, manganese and vitamin B5 can be underlined. Variations in biotin and vitamin E content differed among groups. In order to clarify the potential contribution of the GFP to the gluten-free diet’s (GFD) micronutrient shortages, analytical data were used to evaluate GFD in a cohort of celiac children and adolescent. Participants did not reach recommendations for vitamin A, vitamin E, folic acid, vitamin D, biotin, iodine, and copper. It does not seem that the lower micronutrient content of the analyzed GFP groups contributed to the micronutrient deficits detected in GFD in this cohort, whose diet was not balanced. Nevertheless, GFP fortification for folate and biotin is proposed to prevent the deficiencies observed in GFD, at least in the case of pediatric celiac disease.Foods, Vol. 8, Pages 321: Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent

Data about the nutritional composition of gluten-free products (GFP) are still limited. Most studies are based on ingredient and nutrition information described on the food label. However, analytical determination is considered the gold standard for compositional analysis of food. Micronutrient analytical content differences were observed in a selection of GF breads, flakes and pasta, when compared with their respective gluten-containing counterparts. In general terms, lower iron, piridoxin, riboflavin, thiamin, niacin, folate, manganese and vitamin B5 can be underlined. Variations in biotin and vitamin E content differed among groups. In order to clarify the potential contribution of the GFP to the gluten-free diet’s (GFD) micronutrient shortages, analytical data were used to evaluate GFD in a cohort of celiac children and adolescent. Participants did not reach recommendations for vitamin A, vitamin E, folic acid, vitamin D, biotin, iodine, and copper. It does not seem that the lower micronutrient content of the analyzed GFP groups contributed to the micronutrient deficits detected in GFD in this cohort, whose diet was not balanced. Nevertheless, GFP fortification for folate and biotin is proposed to prevent the deficiencies observed in GFD, at least in the case of pediatric celiac disease.

]]>Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after StorageBesma OmriNadir AllouiAlessandra DurazzoMassimo LucariniAlessandra AielloRaffaele RomanoAntonello SantiniHedi Abdoulidoi: 10.3390/foods8080320Foods2019-08-07Foods2019-08-0788Article32010.3390/foods8080320http://www.mdpi.com/2304-8158/8/8/320Foods, Vol. 8, Pages 319: Mealworms as Food Ingredient—Sensory Investigation of a Model Systemhttp://www.mdpi.com/2304-8158/8/8/319
The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory attributes are of great importance in being able to increase the understanding of insects as an ingredient in cooking and production. In this pilot study, mealworms were used as the main ingredient in a model system, where the aim was to evaluate the impact on sensory properties of changing particle size, oil/water ratio and salt content of the insects using a factorial design. Twelve different samples were produced according to the factorial design. Further, the effect of adding an antioxidant agent was evaluated. Sensory analysis and instrumental analyses were performed on the samples. Particle size significantly influenced the sensory attributes appearance, odor, taste and texture, but not flavor, whereas salt content affected taste and flavor. The viscosity was affected by the particle size and instrumentally measured color was affected by particle size and oil content. The addition of the antioxidant agent decreased the changes in color, rancidity and separation.Foods, Vol. 8, Pages 319: Mealworms as Food Ingredient—Sensory Investigation of a Model System

The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory attributes are of great importance in being able to increase the understanding of insects as an ingredient in cooking and production. In this pilot study, mealworms were used as the main ingredient in a model system, where the aim was to evaluate the impact on sensory properties of changing particle size, oil/water ratio and salt content of the insects using a factorial design. Twelve different samples were produced according to the factorial design. Further, the effect of adding an antioxidant agent was evaluated. Sensory analysis and instrumental analyses were performed on the samples. Particle size significantly influenced the sensory attributes appearance, odor, taste and texture, but not flavor, whereas salt content affected taste and flavor. The viscosity was affected by the particle size and instrumentally measured color was affected by particle size and oil content. The addition of the antioxidant agent decreased the changes in color, rancidity and separation.

]]>Mealworms as Food Ingredient—Sensory Investigation of a Model SystemKarin WendinViktoria OlssonMaud Langtondoi: 10.3390/foods8080319Foods2019-08-06Foods2019-08-0688Article31910.3390/foods8080319http://www.mdpi.com/2304-8158/8/8/319Foods, Vol. 8, Pages 318: Production of Bio-Functional Protein through Revalorization of Apricot Kernel Cakehttp://www.mdpi.com/2304-8158/8/8/318
The study describes and compares bio-functional properties and thein vitrodigestibility of protein isolates from apricot oil cakes obtained by supercritical fluid extraction and cold pressing, as control. Protein isolates have the potential to be food ingredients with amygdalin contents in an amount considerably lower than regulatory. Isolates showed hypoglycemic activity, studied by the inhibition of &amp;alpha;-glucosidase, also functional properties were determined.Good digestibility of proteins, which were done using gastrointestinal proteases (pepsin and pancreatin) were proven by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis SDS-PAGE analysis. Moreover, it was evident that the protein isolates were completely digested. The biologically active potential of the digests was evaluated measuring in vitro antioxidant capacity by three complementary methods and enzyme inhibitory effects towards Angiotensin-I Converting Enzyme (ACE) related with the onset of hypertension. All hydrolysates act as a DPPH and ABTS scavenger, as a reducing agents and an ACE enzyme inhibitor. In conclusion, protein isolates obtained from apricot kernel cake showed to be a promising source of natural products for food applications, with good functional and bioactive properties and easy digestibility.Foods, Vol. 8, Pages 318: Production of Bio-Functional Protein through Revalorization of Apricot Kernel Cake

The study describes and compares bio-functional properties and thein vitrodigestibility of protein isolates from apricot oil cakes obtained by supercritical fluid extraction and cold pressing, as control. Protein isolates have the potential to be food ingredients with amygdalin contents in an amount considerably lower than regulatory. Isolates showed hypoglycemic activity, studied by the inhibition of &amp;alpha;-glucosidase, also functional properties were determined.Good digestibility of proteins, which were done using gastrointestinal proteases (pepsin and pancreatin) were proven by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis SDS-PAGE analysis. Moreover, it was evident that the protein isolates were completely digested. The biologically active potential of the digests was evaluated measuring in vitro antioxidant capacity by three complementary methods and enzyme inhibitory effects towards Angiotensin-I Converting Enzyme (ACE) related with the onset of hypertension. All hydrolysates act as a DPPH and ABTS scavenger, as a reducing agents and an ACE enzyme inhibitor. In conclusion, protein isolates obtained from apricot kernel cake showed to be a promising source of natural products for food applications, with good functional and bioactive properties and easy digestibility.

]]>Production of Bio-Functional Protein through Revalorization of Apricot Kernel CakeJelena ČakarevićSenka VidovićJelena VladićAleksandra GavarićStela JokićNika PavlovićMarijana BlažićLjiljana Popovićdoi: 10.3390/foods8080318Foods2019-08-06Foods2019-08-0688Article31810.3390/foods8080318http://www.mdpi.com/2304-8158/8/8/318Foods, Vol. 8, Pages 316: Analysis of Apple Candying by Microwave Spectroscopyhttp://www.mdpi.com/2304-8158/8/8/316
Process control in the industry requires fast, safe and easily applicable methods. In this sense, the use of dielectric spectroscopy in the microwave range can be a great opportunity to monitor processes in which the mobility and quantity of water is the main property to produce a quality and safety product. The candying of fruits is an operation in which the samples are first osmotically dehydrated and then exposed to a hot air-drying operation. This process produces changes in both the structure of the tissue and the relationships between water, the solid matrix and the added soluble solids. The aim of this paper is to develop a dielectric tool to predict the water/sucrose states throughout the candying of apple, by considering the complexity of the tissue and describing the different transport phenomena and the different transition processes of the sucrose inside the sample.Foods, Vol. 8, Pages 316: Analysis of Apple Candying by Microwave Spectroscopy

Process control in the industry requires fast, safe and easily applicable methods. In this sense, the use of dielectric spectroscopy in the microwave range can be a great opportunity to monitor processes in which the mobility and quantity of water is the main property to produce a quality and safety product. The candying of fruits is an operation in which the samples are first osmotically dehydrated and then exposed to a hot air-drying operation. This process produces changes in both the structure of the tissue and the relationships between water, the solid matrix and the added soluble solids. The aim of this paper is to develop a dielectric tool to predict the water/sucrose states throughout the candying of apple, by considering the complexity of the tissue and describing the different transport phenomena and the different transition processes of the sucrose inside the sample.